
I tried a new recipe for supper last night, it’s a keeper. If you like stuffed peppers and if you like canned corn beef hash, you might give this one a try. It’s very simple & quick to fix. Got the recipe from the label on a can of Hormel reduced fat corned beef hash.
http://hormel.com/recipes/details.aspx?Id=2640
But, I did change Hormel’s recipe a little. I added twice as much onion, chili sauce & cheese. I don’t cut the tops off the peppers. I cut them in half lengthwise to stuff them. I always wondered what to do with the cut-off tops. By cutting them lengthwise, can utilize the whole pepper. I don’t par-boil the peppers. The peppers always get so mushy when you par-boil. We like them a little crisp. Here’s my changed recipe.
Confetti Hash Peppers
3 green bell peppers (I used 2 green, 1 red)
1 (15-ounce) can HORMEL® Reduced Fat Corned Beef Hash
1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped onion
4 tablespoons chili sauce
2/3 cup shredded Sharp Cheddar cheese (or enuf to give each a good sprinkle)
Heat oven to 375°F.
Wash peppers. Cut peppers in half, lengthwise; remove seeds.
I do not boil peppers. Peppers will be a little crisp if not boiled.
In bowl, combine hash, corn, onion and chili sauce; spoon into bell peppers. Place bell peppers in a baking dish. Bake 20 minutes.
Sprinkle tops with cheese. Bake 10 minutes longer.
http://hormel.com/recipes/details.aspx?Id=2640
But, I did change Hormel’s recipe a little. I added twice as much onion, chili sauce & cheese. I don’t cut the tops off the peppers. I cut them in half lengthwise to stuff them. I always wondered what to do with the cut-off tops. By cutting them lengthwise, can utilize the whole pepper. I don’t par-boil the peppers. The peppers always get so mushy when you par-boil. We like them a little crisp. Here’s my changed recipe.
Confetti Hash Peppers
3 green bell peppers (I used 2 green, 1 red)
1 (15-ounce) can HORMEL® Reduced Fat Corned Beef Hash
1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped onion
4 tablespoons chili sauce
2/3 cup shredded Sharp Cheddar cheese (or enuf to give each a good sprinkle)
Heat oven to 375°F.
Wash peppers. Cut peppers in half, lengthwise; remove seeds.
I do not boil peppers. Peppers will be a little crisp if not boiled.
In bowl, combine hash, corn, onion and chili sauce; spoon into bell peppers. Place bell peppers in a baking dish. Bake 20 minutes.
Sprinkle tops with cheese. Bake 10 minutes longer.



