Ingredients:
- 4 large green or red bell peppers
- 1/2 pound lean ground beef
- 1/4 cup finely chopped onion
- 1 tablespoon chopped pimiento
- 1/2 teaspoon salt
- 1 1/2 cups frozen corn kernels, cooked and drained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon prepared mustard
- 1 can (10 ounces) condensed tomato soup, undiluted
Preparation:
Cut a slice off the top of each pepper. Cut out core; remove seeds and white membrane. In a bowl, combine ground beef, chopped onion, pimiento, salt and corn. Spoon mixture into peppers. Stand peppers up in slow cooker. Add Worcestershire sauce and mustard to tomato soup; pour over peppers. Cover and cook on low 6 to 8 hours or until peppers are tender.
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