Recipe of the Week: Stuffed Green Peppers

Ingredients:

• 5 to 6 green peppers
• 1/2 lb. lean ground beef
• 1/4 cup finely chopped onion
• 1 Tbsp. chopped pimiento
• 1 tsp. salt
• 1 (12 oz) can whole kernel corn, drained
• 1 Tbsp. Worcestershire sauce
• 1 tsp. prepared mustard
• 1 (10 3/4 oz) can condensed cream of tomato soup

Directions:

1. Cut a slice off the top of each pepper and remove the core seeds and white membrane.
2. In a small bowl, combine beef, onion, pimiento, salt, and corn.
3. Spoon beef mixture into hollowed out peppers.
4. Stand peppers up in a slow-cooking pot.
5. Add Worcestershire sauce and mustard to soup. Pour over peppers.
6. Cover pot, and cook on low 8 to 10 hours.

Makes 5 to 6 servings.

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Useful Recipe and Cooking Links:

Reader J.C. wrote to mention that Enola Gay posted a Dublin Coddle recipe in the excellent Paratus Familia blog. She made it one evening, and she and her husband thought it was delicious. She baked it at 400 degrees F for 50 minutes, and it turned out perfect.

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