enough bell peppers (color your choice) to fill Crock-Pot
shredded cheese (optional)
aluminum foil

FILLING:

1 lb. ground beef
1 (10 oz.) can cream of mushroom soup
1/4 cup milk
1 (4 oz.) can sliced mushrooms
1 cup frozen corn
1 cup fresh shredded hash browns
salt and pepper, to taste

Mix soup and milk in a bowl. Set aside.

Brown meat in skillet. Add all filling ingredients and heat to just warm.

Cut stem out of peppers and remove seeds and membranes with spoon.

Spoon meat mixture into peppers pressing it down. Sprinkle cheese on top if desired. Wrap each pepper in foil and stand in Crock-Pot in 1/2-inch water.

Cook on LOW for 4 hours.

Submitted by: J. Easley