Corn-Stuffed Peppers – This side dish goes well with meatloaf!
Corn-Stuffed Peppers
Ingredients
4 medium green peppers
1 regular size can condensed cream of celery soup, undiluted
2-1/2 cups frozen shredded hash brown potatoes, thawed
2 cups frozen corn
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
2 oz jar diced pimientos, drained
2 tablespoons minced chives
1/2 teaspoons salt
Directions
~Preheat oven at 350°.
~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″ square baking dish. Cover and bake for 50-60 minutes.
~Makes 4 servings.
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