In a large skillet, cook sausage, onion, and green or red sweet pepper until vegetables are tender and meat is thoroughly cooked. Drain off fat.
Stir melted butter into 1/2 cup of the stuffing mix; set aside to use as a topper.
In a bowl, combine sausage mixture, cream-style corn, and parsley. Stir in remaining stuffing mix. Spoon into a 2-quart casserole.
Spoon the 1/2 cup reserved stuffing mix over the corn.
Bake the casserole, uncovered, in a 375 degree F oven about 35 minutes or until the mixture is bubbly and browned. Makes 5 or 6 servings.