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Stuffed Green Peppers
5 green bell peppers
1/2 pound of lean ground beef
1/4 cup of finely chopped onion
1 tablespoon of chopped pimiento
1/2 teaspoon of salt
one 11 or 12 ounce can of whole kernel corn, drained
1 tablespoon of Worcestershire sauce
1 teaspoon of prepare mustard
one 10 3/4 pounce can of condensed tomato soup |
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Cut a slice off the top of each pepper. Remove core, seeds and white membrane. In a bowl, combine beef, onion, pimiento, salt and corn. Spoon mixture into peppers. Stand peppers up in a slow cooker. Add Worcestershire sauce and mustard to undiluted soup; pour over peppers. Cover and cook on LOW 7 to 8 hours or until peppers are tender. Makes 5 servings
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Basic-Recipes.com
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