Beef & Pimiento Stuffed Green Peppers Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Green peppers | 6 To taste | |
| Lean ground beef | 1/2 Pound | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Pimiento | 1 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Worcestershire sauce | 1 Tablespoon | |
| Prepared mustard | 1 Teaspoon | |
| Tomato soup | 1 Can (10oz), condensed |
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.
Makes 5 to 6 servings.
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.
Makes 5 to 6 servings.
Chef
