Step 1
Can of stewed tomatoes was not included in photo.
Recipe Ingredients:
4 medium sized green peppers, sliced in half from the top stem end to bottom.
1 can Hormel corned beef or roast beef hash.
1 can stewed tomatoes (not in photo).
2 tablespoons tomato paste.
Step 2
In the two cups of water ready to cover and steam for 3 to 5 minutes.
Slice green peppers in half from top stem end to bottom. Remove seeds and membrane under running water.
Use steamer or large pan filled with two cups of water to steam cook for 3 to 5 minutes to soften them. Remove from pan and place on cutting board.
Open cans of hash, stewed tomatoes and tomato paste. When cool enough to handle, using a medium sized spoon fill each half pepper 3/4 full with the hash. Pour contents of stewed tomatoes into a bowl, add two tablespoons of the tomato paste and mix well. Pour half this mixture into the bottom of an 8 to 9 inch square glass casserole dish. Add the stuffed peppers, then pour the remaining tomato mixture on top.
Step 3
Cover dish with aluminum foil. Bake in a preheated 350 degree F oven for 30 to 35 minutes, or until bubbling. Remove from oven, let sit five minutes before serving. Serves 3 to 4 when combined with garlic bread and a fruit salad.
