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Crockpot Stuffed Green Peppers
| Ingredients | |||
| 6 | each | green peppers | |
| 1 | tablespoon | worcestershire sauce | |
| 1/2 | pound | lean ground beef | |
| 1/4 | cup | onion, finely chopped | |
| 1 | teaspoon | prepared mustard | |
| 1 | tablespoon | pimiento, chopped | |
| 1 | teaspoon | salt | |
| 10 3/4 | oz | can cream of tomato soup | |
| 12 | oz | can whole kernel corn | |
Directions: | |||
| 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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