3 green bell peppers
1 (15-ounce) can MARY KITCHEN reduced fat corned beef hash
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped onion
2 tablespoons chili sauce
1/3 cup shredded cheddar cheese

Heat oven to 375°F. Cut off tops of bell peppers; remove seeds. Cook in boiling water 3 minutes; drain. In bowl, combine hash, corn, onion, and chili sauce; spoon into bell peppers. Place bell peppers in 9x9-inch baking dish. Bake 20 minutes. Sprinkle tops with cheese. Bake 10 minutes longer. Serves 3.

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