Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    green peppers
     1/2  pound         lean ground beef
     1/4  cup           onion -- finely chopped
   1      tablespoon    pimiento -- chopped
   1      teaspoon      salt
   1      12 ounces ca  whole kernel corn -- drained
   1      tablespoon    worcestershire sauce
   1      teaspoon      mustard
   1      10 3/4 ounce  condensed cream of tomato soup

Preparation:

Cut a slice off top of each pepper. Remove core, seeds, and white membrane. In 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.