CORN-STUFFED PEPPERS

Corn-Stuffed Peppers image

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

Provided by Taste of Home

Time 1h

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 243 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 820mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.