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.
Makes 5 to 6 servings |
