See below ingredients and instructions of the recipe
6-8 small green and/or red 1/2 t Garlic salt
-peppers (tops removed and 1/4 t Pepper
-seeded) 1 c Shredded cheese (I use
1 ea 10 oz. pkg. frozen corn -Cheddar or Swiss)
1 lb Ground chuck (browned and 1/2 t Worcestershire sauce
-drained) 1/4 c Chopped onion
1 ea 8 oz. can tomato sauce 2 T Ketchup
1/4 t Salt
Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker
Submitted By PAT STOCKETT On 01-07-95