Corn-Stuffed Peppers

Name: Corn-Stuffed Peppers
Ingredients: 4 medium green peppers; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 2-1/2 cups frozen shredded hash brown potatoes, thawed; 2 cups fresh or frozen corn; 1/2 cup shredded cheddar cheese; 1/4 cup chopped onion; 1 jar (2 ounces) diced pimientos, drained; 2 tablespoons minced chives; 1/2 teaspoons salt

9 ingredients

2 steps

Ingredients

4 medium green peppers
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-1/2 cups frozen shredded hash brown potatoes, thawed
2 cups fresh or frozen corn
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
1 jar (2 ounces) diced pimientos, drained
2 tablespoons minced chives
1/2 teaspoons salt

Directions

1

Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops.
2

Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes.