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Ingredientes
- 6 x Green peppers
- 1 Tbsp. Worcestershire sauce
- 1/2 lb Lean grnd beef
- 1/4 c. Finely minced onion
- 1 tsp Prepared mustard
- 1 Tbsp. Minced pimiento
- 1 tsp Salt
- 1 x 10 3/4 oz cream of tomato soup
- 1 x 12 ounces Ca whole kernel corn
Direcciones
- Cut a slice off top of each pepper. Remove core, seeds, and white membrane. In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon into peppers. Stand peppers up in slow-cooking pot. Add in Worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hrs.
- Makes 5 to 6 servings...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 60 | 52% |
| Total Fat 6.67g | 8% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.36g | |
| Cholesterol 28mg | 9% |
| Sodium 489mg | 20% |
| Potassium 319mg | 9% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.9g | 2% |
| Protein 8.53g | 14% |
