Stuffed Peppers

• 4 green peppers
• 2 cans corned beef hash
• 4 tablespoons minced onion
• 2 teaspoons parsley flakes
• 2 teaspoons dry mustard
• 1 can tomato sauce
• Grated Romano cheese

Cut peppers in half, remove seeds, boil in salted water 5 minutes. Cool, then stuff peppers with mixture made of corned beef hash, onion, parsley flakes, dry mustard and pepper. Arrange peppers in skillet, pour tomato sauce over, sprinkle with cheese, cover, and cook over low fire for 20 minutes.