Sweet Corn Stuffed Peppers

I got this recipe for Sweet Corn Stuffed Peppers from my Aunt Judy. She and her husband Arnie live in Arizona and have experienced some of the craziest weather this winter ever! At the time of writing, their cactus is frozen which they have never seen.

The winter of 2011 has certainly been crazy nationwide. Even in Chicagoland where we live, we had one of the biggest snowstorms in history in February. You probably heard about it on the news.

This kind of weather makes me want to cook, especially comfort food recipes, and Aunt Judy and I think this one fits the bill. I was attracted to the recipe because it is made with hashbrowns instead of rice.

Plus I liked the idea that it is vegetarian because it is perfect for my daughter. It is hard to find vegetarian stuffed peppers recipes that are easy to make and tasty too.

When I made the meal above, I served them with Cheesy Party Potatoes and Zucchini Tomato Casserole.

Sweet Corn Stuffed Peppers Ingredients

• 4 medium red peppers
• 1 can of condensed cream of mushroom soup
• 2 1/2 cups of frozen shredded hash brown potatoes, thawed
• 2 cups of frozen corn
• 1/2 cup of shredded cheddar cheese
• 1/4 cup chopped onion
• 1 jar (2 oz.) diced pimentos, drained
• 2 tablespoons chives
• 1 tsp Cajan seasoning or to taste
• 1/4 tsp salt or to taste

Preheat oven to 350 degrees. Start by slicing off tops of the peppers and washing out all the seeds.

Combine the rest of the ingredients and spoon into the peppers. Stand filled peppers up in an 8" square dish. Cover and bake at 350 degrees for 45 to 60 minutes.

Optional: You could use green peppers too but red peppers provide a sweeter taste and I think pair nicely with the frozen corn. You can also add a 14 oz. can of well drained diced tomatoes.

Click here for more Sweet Corn Recipes including a fantastic Sweet Corn Dip served with blue corn chips and a Southwest Corn Chowder recipe.