3/4 c. chopped onion
2 tbsp. salad oil
2 (8 oz.) cans tomato sauce with cheese
1/2 c. snipped parsley
5 med. green peppers
1 (15 oz.) can corned beef hash
1 (12 oz.) can vacuum-packed whole kernel corn, drained
1/2 tsp. Italian herb seasoning
1/4 tsp. seasoned salt
1/8 tsp. seasoned pepper

In saucepan, cook onion in oil until tender. Stir in tomato sauce and parsley; simmer 5 minutes. Meanwhile, cut tops from peppers and remove seeds and membrane. Cook peppers in boiling, salted water for 5 minutes; drain. Combine hash, corn, all seasonings, and 3/4 cup tomato sauce mixture. Stuff peppers. Stand peppers upright in baking dish and pour remaining sauce around and over them. Bake at 375 degrees for 35 minutes. Spoon sauce over peppers before serving.

Makes 5 servings.