6    Green peppers
1 tb Worcestershire sauce
1/2 lb Lean ground beef
1/4 c  Finely chopped onion
1 ts Prepared mustard
1 tb Chopped pimiento
1 ts Salt
10 3/4 oz Can cream of tomato soup
12 oz Can whole kernel corn

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 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…