Stuffed Green Peppers

Course : Vegetables
Serves: 5
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5 medium green peppers
1/2 pound lean ground beef
1/4 cup onion -- finely chopped
1 tablespoon pimiento -- chopped
1 teaspoon salt
12 ounces whole kernel corn -- drained
1 tablespoon worcestershire sauce
1 teaspoon mustard
1 can condensed cream of tomato soup 10 3/4 ounce

Preparation / Directions:

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.

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