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Crockpot Stuffed Green Peppers

Ingredients
6	each	green peppers
1	tablespoon	worcestershire sauce
1/2	pound	lean ground beef
1/4	cup	onion, finely chopped
1	teaspoon	prepared mustard
1	tablespoon	pimiento, chopped
1	teaspoon	salt
10 3/4	oz	can cream of tomato soup
12	oz	can whole kernel corn

Directions:
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 worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours. Makes 5 to 6 servings.

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