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Kat's Beef Corn Stuffed Peppers

5 green bell peppers
1/2 pound lean ground beef
1/4 cup finely chopped onion
1 tablespoon chopped pimiento
1/2 teaspoon salt
1 can whole kernel corn, (11oz - drained)
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 10oz can condensed tomato soup

Cut a slice off the top of each pepper. Remove core, seeds, and white membrane. In a bowl, combine beef, onion, pimiento, salt and corn. Spoon mixture into peppers. Stand peppers up in slow cooker. (If all peppers do not fit in the bottom, carefully place three in one layer and two on top.) Add Worcestershire sauce and mustard to undiluted soup; pour over peppers. Cover and cook on low 7 to 8 hours or until peppers are tender

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