Corn-Stuffed Peppers Recipe

Corn-Stuffed Peppers Recipe photo by Taste of Home

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I created this recipe—and haven't had any complaints yet! The peppers can be served alone as a meal or alongside pork chops, steak, hamburgers, etc. I love to cook...outside the kitchen. I enjoy crafts and writing.—Suzanne Hubbard, Greeley, Colorado

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Corn-Stuffed Peppers Recipe

Prep: 15 min. Bake: 45 min.

Yield: 4 Servings

15 45 60

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

Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops.
Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes. Yield: 4 servings.

Originally published as Corn-Stuffed Peppers in Bountiful Harvest Cookbook , p34

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Corn-Stuffed Peppers

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(1-1) of 1 reviews

Reviewed on Jun. 26, 2012 by bsmith1913

We used green chilies instead of pimentos. Great recipe for a vegetarian. Flavorful, and the extra filling that fell out of our peppers made a delicious chip dip with salsa.