Corn-Stuffed Peppers

by Jillian

Servings: 4 servings

INGREDIENTS

4 md Green peppers
10 3/4 oz Can condensed cream of
-celery soup
2 1/2 c Frozen loose-pack hash
-brown, thawed
2 Fresh corn, cooked
1/2 c Shredded cheddar cheese
1/4 c Chopped onion
2 oz Jar chopped pimientos,
-drained
2 tb Snipped fresh chives

INSTRUCTIONS

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

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Tagged: fruitsvegetables, maincourses, stuffedgreenpeppers add tags

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