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, 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.

This recipe yields 4 to 6 servings.

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