Nina's Stuffed Pepper

• 12 lb beef roast (fresh or leftover beef) or 12 lb stewing beef (fresh or leftover beef)
• 4 large bell peppers
• 1 (15 ounce) can creamed corn
• 1 small onion, diced
• 1 large potato
• 4 slices bread
• 2 (10 1/2 ounce) cans tomato soup
• 12 cup water
• 12 teaspoon onion powder
• 14 teaspoon pepper
• 14 teaspoon sea salt

1. 1.
2. Preheat oven to 350 degrees.
3. 2.
4. Slice each pepper in half and remove stem and seeds.
5. 3.
6. Peel potato and cube into 1/2 inch pieces.
7. Cube beef into 1/2 inch pieces.
8. 4.
9. Mix cream corn, potato, onions, beef, salt, pepper, onion powder, and 1/2 of one of the cans of tomato soup.
10. 5.
11. Tear bread into 1/2 inch pieces and fold into the vegetable and beef mixture.
12. 6.
13. Spread the other half a can of tomato soup into the bottom of a dutch oven or roaster pan.
14. Add 1/2 cup of water.
15. 7.
16. Evenly distribute the meat and veggie mixture among the bell pepper halves and place them in the pan, filled side facing up.
17. 8.
18. Spoon the 2nd can of tomato soup over the peppers.
19. 9.
20. Cover and bake for 1 1/2 hours.
21. Footnotes.

beef, bell peppers, corn, onion, potato, bread, tomato soup, water, onion powder, pepper, salt

Taken from www.food.com/recipe/ninas-stuffed-pepper-485663 (may not work)