Grandma's Stuffed Peppers
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6-8 large green peppers
can corned beef (I use Libby's)
small onion, chopped
2 c. potatoes,chopped and cooked
1 can whole tomatoes and juice (about the lb. size)
1 can shoe peg corn (about the lb. size)
salt and pepper to taste
3-4 slices of bread
butter
Boil cored peppers in pan with water inside each and in pan
until they are lighter in color.
Remove from pan and drain.
Mix remaining ingredients (except bread and butter).
Add enough salt that the mixture tastes overly salty
(there's a lot of vegies in this to take up the salt).
Stuff peppers.
Tear up bread slices and place on top of each pepper.
Dot with butter.
Bake at 350-375°, 45 min., covered.
Remove cover and continue baking until bread is browned,
5-10 min. depending on oven temperature.
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