Hash-stuffed Peppers Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Green peppers, medium-size
2 cup: Corned beef, diced,cooked
1 cup: Water,
1 cup: Potatoes, diced,cooked
1/2 t: Salt,
1/2 cup: Bread crumbs, soft
2 T: Butter or margarine,
1 can: Tomato sauce, 8oz
1/2 cup: Onion, minced
1 T: 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 350F. oven until hot, about 30 minutes.
Submitted By MICHAEL ORCHEKOWSKI On 10-23-94
Source from luhu.jp
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 350F. oven until hot, about 30 minutes.
Submitted By MICHAEL ORCHEKOWSKI On 10-23-94
Source from luhu.jp