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Hash Stuffed Peppers




Source of Recipe


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List of Ingredients




2-4 Servings

1 15-oz. can Corned Beef Hash or Roast Beef Hash
4 Bell Peppers
1 5.5-oz can V-8 juice
Bread crumbs
Tomato catsup
2 slices American cheese
Stuffed green olive slices

Recipe



Remove tops and insides from peppers. Cook in boiling water 5 minutes; drain. Spoon hash into peppers. Arrange upright in a small disposable aluminum baking pan. Pour V-8 onto and around peppers. Sprinkle tops with bread crumbs. Add dollop of catsup on top of crumbs. Wrap baking pan snugly in heavy-duty aluminum foil. Chill, keep cool until used. Bake at 350°F for 25-30 minutes. Or, if camping, place wrapped pan sideways into bed of coals, rotating several times, for 30 minutes. Open top of foil to inspect for doneness. Decorate each pepper with cheese strips and olive slices.