Corn-Stuffed Peppers - Recipe #6827
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen shears
- Baking dish
- Aluminum foil
- Oven
Ingredients
- 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
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