Ingredients
| 4 | md. green peppers | | 1 can (10-3/4 oz.) | condensed cream of celery soup | | 2-1/2 cup | 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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Instructions
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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