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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 md. green peppers
1 can (10-3/4 oz.) condensed cream of celery soup
2-1/2 cups frozen loose-pack hash browns, thawed
2 cups fresh corn, cooked
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
1 jar (2 oz.) chopped pimientos, drained
2 tbsp. snipped fresh chives
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Directions:
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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-inch square baking dish. Cover with foil. Bake at 350°F for 45 to 60 minutes.
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