Corn-Stuffed Peppers

8 ingredients
7 steps

Ingredients

  • 4 md. green peppers
  • 1 can (10-3/4 oz.) condensed cream of celery soup
  • 2-1/2 cup frozen loose-pack hash browns, thawed
  • 2 cups fresh corn, cooked
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 1 jar (2 oz.) chopped pimientos, drained
  • 2 tbsp. snipped fresh chives

Directions

  1. 1
    Slice tops off peppers and reserve.
  2. 2
    Remove seeds.
  3. 3
    In a bowl, combine the remaining ingredients.
  4. 4
    Spoon filling into peppers and replace tops.
  5. 5
    Place in an 8-inch square baking dish.
  6. 6
    Cover with foil.
  7. 7
    Bake at 350F for 45 to 60 minutes.

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