Jefferson County Recipe of the Day: Corn-Stuffed Peppers

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.


Copyright © 2021 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.