1 can (16 ounces) corned beef hash
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper (optional)
1/2 cup grated white onion
1/2 cup grated cheddar or pepper Jack cheese
1 can (8 ounces) tomato sauce
6 or 8 green bell peppers or 2 dozen jalapenos

Combine onion, cheese and hash. Parboil peppers a few minutes and remove cores from top, leaving peppers intact.

Stuff with hash mixture. Place in baking dish and pour tomato sauce around peppers.

Bake at 350°F. until heated through, about 15 or 20 minutes for large peppers or about 10 minutes for small peppers.