Ingredients

5 green bell peppers to 6
1/2 pound lean ground beef
1/4 C. finely-chopped onion
1 Tbsp. chopped pimiento
Or use roasted red pepper
1 tsp. salt
1 can whole kernel corn-12 oz. drained well
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1 can condensed cream of tomato soup 10 3/4 oz.

Cooking Instructions

Cut a slice off top of each pepper. Remove core, seeds and white membrane. In a small bowl, combine beef, onion, pimiento, salt and corn. Spoon into peppers. Stand peppers up in crock pot, in two layers if necessary. Add Worcestershire sauce and mustard to soup, pour over peppers. Cover and cook on low for 8 to 10 hours.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)