Corn-Stuffed Peppers

4 medium green peppers
1 (10 3/4 oz) can cream of celery soup, undiluted
2 c. fresh or frozen corn
2 1/2 c. frozen shredded hash browns, thawed
1/2 c. shredded Cheddar cheese
2 Tbsp. snipped chives
1/4 c. chopped onion
1 (2 oz.) jar chopped pimentos, drained
1/2 tsp. salt

Slice tops off peppers and reserve; remove seeds. In bowl combine remaining ingredients. Spoon filling into peppers and replace tops. Place in 8-inch square baking dish; cover with foil. Bake at 350° for 45-60 minutes or until heated through. Makes four servings.