6 Green peppers
1 tb Worcestershire sauce
1/2 lb Lean ground beef
1/4 c Finely chopped onion
1 ts Prepared mustard
1 tb Chopped pimiento
1 ts Salt
10 3/4 oz Can cream of tomato soup
12 oz Can whole kernel corn
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...
