Amount
Ingredient
Preparation



6
each
green bell peppers





1
tablespoon
worcestershire sauce





1/2
pound
ground beef, lean





1/4
cup
onion

finely chopped



1
teaspoon
prepared mustard





1
tablespoon
pimiento

chopped



1
teaspoon
salt





10 3/4
ounces
soup, cream of tomato





12
ounces
corn

whole kernel, canned

 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 1 hours.

Makes 5 to 6 servings.