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Yield:
6
Ingredients:
Instructions:
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 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... Email this Recipe:
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