Title: Corn Stuffed Peppers
Categories: Vegetable Side dish
Yield: 4 Servings
| 4 | md | Green peppers |
| 10 3/4 | oz | Can condensed cream of celery soup |
| 2 1/2 | c | Frozen loose-pack hash brown, thawed |
| 2 | | Fresh corn, cooked |
| 1/2 | c | Shredded cheddar cheese |
| 1/4 | c | Chopped onion |
| 2 | oz | Jar chopped pimientos, drained |
| 2 | tb | Snipped fresh chives |
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" square baking dish. Cover with foil. Bake at 350øF for 45 to 60
minutes.