Corn-Stuffed Peppers

• 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

1. Slice tops off peppers and reserve.
2. Remove seeds.
3. In a bowl, combine the remaining ingredients.
4. Spoon filling into peppers and replace tops.
5. Place in an 8-inch square baking dish.
6. Cover with foil.
7. Bake at 350F for 45 to 60 minutes.

green peppers, condensed cream, browns, fresh corn, cheddar cheese, onion, pimientos, chives

Taken from www.foodgeeks.com/recipes/6827 (may not work)