My Mom's Stuffed Green Peppers

No hamburger and rice for my mom's, this is the best winter comfort food.

If you have some wonderful green bell peppers, here is the best recipe to enhance the flavor. This is not your typical ground beef/rice filling, my mom used leftover roast and it is so good. The smell throughout the house was enough to make your mouth water. Enjoy!

Martha's Stuffed Peppers

Leftover beef roast, chopped fine (usually 2 cups is good)
1 can crushed tomatoes (I usually use a 15 oz can, include the juice)
small chopped onion, chopped fine
I can shoe peg corn*
Peeled potatoes, chopped fine

Mix together in large bowl. Using a tablespoon, stuff inside green peppers that has tops removed and insides cleaned. Mom also rubbed the inside of the pepper with salt and black pepper before she stuffed them. Place in dutch oven (or crock pot even though be warned, your peppers might be a bit pungent if you cook them too slow in the crockpot.) Any left over beef mixture, spread around the bottom of the pan under and around the peppers. Simmer until green peppers and potatoes are tender, about 30 - 40 minutes. Please remember, the ingredients in the green peppers should be diced finely, they cook better that way.

These are wonderful. Mom always served them with cornbread. Absolutely wonderful.

*Shoe peg corn is a white, small kernal corn. You can buy it in cans, but you can buy it frozen as well. Either will work in this recipe, and it really gives the dish a nice balance of colors!