Corn-Stuffed Peppers
Bountiful Harvest Cookbook
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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
SERVINGS: 4
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min.
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 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.