Hash-stuffed peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
Directions
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