Corn-Stuffed Peppers Recipe
Corn-Stuffed Peppers Recipe photo by Taste of Home
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Corn-Stuffed Peppers Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 0g saturated fat (0 sugars.


  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. Yield: 4 servings.
Originally published as Corn-Stuffed Peppers in Bountiful Harvest Cookbook 1994, p34

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bsmith1913 User ID: 4165191 39583
Reviewed Jun. 26, 2012

"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."

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