Heat a cooking spray coated frying pan over medium heat. Cook celery, onion, and bell pepper 8 minutes. Mix in tomatoes, celery seeds, marjoram, and brown sugar and bring to a boil. Lower heat, place lid on pan, and simmer 2 to 3 minutes. Spoon mixture into a 1 quart soufflé dish. Sprinkle with salt and pepper.
Stir half the stuffing cubes into the mixture and top with the other half. Bake 20 minutes or until heated through.