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Corn-Stuffed Peppers


  • 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


  • 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.

Nutrition Facts

1 stuffed pepper: 243 calories, 10g fat (4g saturated fat), 17mg cholesterol, 820mg sodium, 35g carbohydrate (9g sugars, 6g fiber), 9g protein.


Average Rating: 4
  • bsmith1913
    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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