6 firm green peppers
1 (16 oz.) can corned beef hash
1 cup cooked rice
1 pkg. instant dried onion soup
2 tbsp. ketchup (Hunt's)
buttered bread crumbs

Wash peppers; cut piece from stem end and remove seeds. Parboil 5 minutes in a little water. Drain.

Stuff peppers with mixture of corned beef hash, rice, dried onion soup mix and ketchup; top with buttered crumbs. Place in baking dish. Pour in enough hot water to cover bottom of pan.

Bake at 350°F for 45 minutes.