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Recipe by: pelaguia
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See below ingredients and instructions of the recipe
6 Green peppers 1 tb Chopped pimiento
1 tb Worcestershire sauce 1 ts Salt
1/2 lb Lean ground beef 10 3/4 oz Can cream of tomato soup
1/4 c Finely chopped onion 12 oz Can whole kernel corn
1 ts Prepared mustard
Cut a slice off top of each pepper. Remove core, seeds, and white membrane.
In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon into
peppers. Stand peppers up in slow-cooking pot. Add Worcestershire sauce and
mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours.
Makes 5 to 6 servings...
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