Deviled Peas In Toast Cups - cooking recipe

Ingredients

1/3 c. chopped onion
1/4 c. chopped green pepper
2 Tbsp. butter or margarine, melted
1/2 c. cream of mushroom soup (undiluted)
1 c. frozen peas, thawed
1 (4 oz.) jar diced pimento, drained (optional)
8 slices bread

Preparation

Saute onion and green pepper in butter until tender.
Remove from heat.
Stir in soup, peas and diced pimento.
Spoon into a greased 1-quart baking dish.
Bake at 350\u00b0 for 25 minutes.
Remove crusts from bread; press each slice into a 6-ounce custard cup. Bake at 350\u00b0 for 20 minutes or until lightly browned.
Remove toast cups from custard cups; fill each with pea mixture.
Garnish with pimento as desired.