Hash-stuffed peppers

Yield: 6 servings

Measure Ingredient
6 \N Green peppers,medium-size
1 cup Water
½ teaspoon Salt
2 tablespoons Butter or margarine
½ cup Onion,minced
2 cups Corned beef,diced,cooked
1 cup Potatoes,diced,cooked
½ cup Bread crumbs,soft
1 can Tomato sauce(8oz)
1 tablespoon Worcestershire sauce

1. Cut a thin slice from the stem of each green pepper; scoop out seeds.

2. Bring water and salt to a boil in a large saucepan; add peppers.

3. Simmer, covered, 5 minutes; remove peppers and drain.

4. Melt butter in a medium-size saucepan; add onion and saute 2 minutes.

5. Stir in remaining ingredients.

6. Spoon mixture into pepper shells.

7. Place in a greased 10x6x2-inch baking pan; bake, uncovered, in a preheated 350'F. oven until hot, about 30 minutes.

Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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