Crockpot Stuffed Green Peppers
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Ingredients:6 green peppers
1 tablespoon Chopped pimiento
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
1/2 lb Lean ground beef
10 oz cream of tomato soup
1/4 cup finely chopped onion
12 oz whole kernel corn
1 teaspoon Moutarde de Meaux Pommery mustard
Directions:- Cut a slice off the top of each pepper. Remove the core, seeds, and white membrane inside.
- In a small bowl, combine the beef, onion, pimiento, salt, and corn. Spoon the mixture into the peppers.
- Stand the peppers up in a slow-cook pot. Add the Worcestershire sauce and Pommery mustard to the soup. Pour the soup over the peppers.
- Cover the pot, and slow-cook for 8-10 hours.
Makes 5-6 servings.
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