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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I created this recipeand 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 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:
1. Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops.
2. Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes. Yield: 4 servings.
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