2 tbsp. butter
9 green peppers (med. size)
1 can corn beef
2 c. rice
1 med. chopped onion
1 c. condensed tomato soup
1/2 tsp. salt
1 tbsp. Worcestershire sauce
4 c. raw carrots, sliced
1/2 c. water

Place butter in cooking pot, heat and melt. Cut stem end off peppers and remove seeds. Wash peppers. Chop the corned beef and mix with rice, onions, soup, salt and Worcestershire sauce. Fill peppers with mixture. Set upright in pan. Arrange carrots around peppers. Pour water over carrots. Cover and simmer. Cook until tender for 45 minutes.