Easy and Yummy

It fits my criteria quite well.  Recipe came from the book Fix-It and Forget-It Lightly.

Stuffed Peppers

Jean   Butzer

Batavia, NY

Makes 6 Servings

6 green bell peppers

1/2 lg. extra-lean ground beef

1/4 c finely chopped onions

1 Tbsp. pimento, chopped

3/4 tsp. salt

1/4 tsp. black pepper

12-oz can low-sodium whole-kernel corn, drained

1 Tbsp. Worcestershire sauce

1 tsp. prepared mustard

10 3/4-oz. can condensed low-sodium cream of tomato soup

1. Cut a slice off the top of each pepper.  Remove core, seeds, and white membrane.
2. In a small bowl, combine beef, onions, pimento, salt, black pepper, and corn.
3. Spoon into peppers.  Stand peppers up in slow cooker.
4. Combine Worcestershire sauce, mustard, and tomato soup.  Pour over peppers.
5. Cover.  Cook on low 5 -6 hours.