Clarion County Recipe of the Day: Corn-Stuffed Peppers

J.C. Taggart

J.C. Taggart

Published January 1, 1970 12:00 am
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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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