Cut open the top of the peppers and remove the seeds. Prepare the mashed potatoes according to package directions. Mix in the grated Parmesan cheese, chopped parsley, corn and the egg. Fill the peppers with the mixture. Prepare the soup according to package directions. Pour the soup into an ovenproof dish, add the peppers and cook in a preheated oven at 175 °C for about 15 to 20 minutes.