Corn-Stuffed Peppers

4 medium green peppers
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-1/2 cups frozen loose-pack hash browns, thawed
2 cups fresh or frozen corn
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
1 jar (2 ounces) chopped pimientos, drained
2 tablespoons snipped fresh chives
1/2 teaspoons salt

Slice tops off peppers and reserve; remove seeds. In a bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops.

Place in an 8-in. square baking dish; cover with foil. Bake at 350° for 45-60 minutes. Makes 4 servings.