4 large red or green peppers 1 can of corned beef hash
Remove the steams and tops from peppers, place in kettle of boiling salted water and boil for 5 minutes. Remove and drain well. Fill peppers with corned beef hash, place in greased baking dish. Cover with foil, bake at 350ºF. until peppers are tender. Remove foil and slightly brown on top. 4 servings
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