Ingredients
- 6 green peppers
- 1/2 pound beef (lean ground)
- 12 oz kernel corn (whole)
- 10 3/4 oz cream of -tomato soup
- 1/4 cup onion
- 1 tablespoon worcestershire sauce
- 1 tablespoon pimiento
- 1 teaspoon prepared mustard
- 1 teaspoon salt
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.
