Bell Pepper and Raisin Stuffing Casserole Recipe

Name: Bell Pepper and Raisin Stuffing Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 2 red bell peppers, seeded and chopped; 10 green onions, chopped; 1 ½ cups fresh parsley, chopped; 3 tablespoons minced fresh garlic; 1 teaspoon dried rosemary (or use 1 tablespoon fresh chopped rosemary, or to taste); 1 (10 ounce) can sliced mushrooms, drained (or use fresh sliced mushrooms that have been sauteed first); 1 ½ cups raisins; ¾ cup chopped black olives (use Kalamata olives, pitted and sliced if possible); ¼ cup grated parmesan cheese (can use more); ½ cups white bread (use French or Italian-style bread, crusts removed and diced into 1/3-inch cubes); ¾ cup chicken broth (more if needed)

Servings: persons

1 cup butter
2 red bell peppers, seeded and chopped
10 green onions, chopped
1 ½ cups fresh parsley, chopped
3 tablespoons minced fresh garlic
1 teaspoon dried rosemary (or use 1 tablespoon fresh chopped rosemary, or to taste)
1 (10 ounce) can sliced mushrooms, drained (or use fresh sliced mushrooms that have been sauteed first)
1 ½ cups raisins
¾ cup chopped black olives (use Kalamata olives, pitted and sliced if possible)
¼ cup grated parmesan cheese (can use more)
½ cups white bread (use French or Italian-style bread, crusts removed and diced into 1/3-inch cubes)
¾ cup chicken broth (more if needed)

1
Set oven to 350 degrees.
2
Grease a 13 x 9-inch baking dish.
3
Place the bread cubes in a large bowl.
4
In a medium saucepan melt butter.
5
Add in the red pepper, green onions, parsley, garlic, rosemary and black pepper; saute for about 5 minutes.
6
Add in the raisins, olives and drained mushooms; saute for another 5 minutes.
7
Place the sauteed veggies into the bowl with the bread.
8
Season with salt and pepper and add/mix in the Parmesan cheese.
9
Add in enough chicken broth to stuffing mixture starting with about 3/4 cup and adding in more if needed to moisten the stuffing (you should not have to use more than 1 cup broth).
10
Transfer to prepared baking dish.
11
Brush one side of the foil generously with butter, then cover the casserole with the foil (butter-side down).
12
Bake for 30 minutes.
13
Remove from oven, uncover then return to oven to bake (uncovered) another 25-30 minutes, or until the top is crisp and golden brown.
14
Delicious!

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, 2 red bell peppers, seeded and chopped, 10 green onions, chopped, 1 ½ cups fresh parsley, chopped, and more.

Yes, Bell Pepper and Raisin Stuffing Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bell Pepper and Raisin Stuffing Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions