- 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
- Cut a slice off the top of each pepper and remove the core seeds and white membrane.
- In a small bowl, combine beef, onion, pimiento, salt, and corn.
- Spoon beef mixture into hollowed out peppers.
- Stand peppers up in a slow-cooking pot.
- Add Worcestershire sauce and mustard to soup. Pour over peppers.
- 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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