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Corn-Stuffed Peppers

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

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

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