Beef-and-Corn Stuffed Green Peppers INGREDIENTS 5 large green bell peppers 1/2 pound lean ground beef chuck 1 small onion, peeled and finely chopped 1 tablespoon minced pimiento 1/2 teaspoon salt 1 (11 or 12-ounce) can whole-kernel corn, well drained 1 tablespoon Worcestershire sauce 1 teaspoon prepared mustard 1 (10-1/2-ounce) can condensed tomato soup, undiluted Slice tops off peppers, core and seed, remove all pithy parts, then level bottoms as needed to make peppers stand straight. Drain peppers upside down on several thicknesses paper towel. Mix beef with onion, pimiento, slat, and corn in a medium bowl, breaking up beef clumps so mixture is uniformly crumbly. Spoon mixture into peppers, dividing evenly. Stand peppers in slow cooker, spacing evenly. Whisk Worcestershire sauce, mustard, and soup together in a small bowl. Pour over peppers. Cover, and cook on LOW until peppers are fork tender - 7 to 8 hours. Serve at once, ladling plenty of tomato sauce over each portion. Makes 5 servings Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page