Recipe - Vegetable-Stuffed Green Peppers

One half cup Carrot; shredded
One half cup Potato; shredded
1 tablespoon Oil
1 Egg; beaten
2 tablespoon Milk
One half cup Bread crumbs; fine & dry
3 tablespoon Parsley; snipped
One half teaspoon Onion salt
One fourth teaspoon Garlic powder
One fourth teaspoon Pepper
1 One half pound Ground beef; lean
3 tablespoon Catsup
1 teaspoon Mustard; prepared

In a small skillet cook carrot and potato in hot oil till tender, stirring
occasionally. In a medium mixing bowl combine egg and milk. Stir in bread
crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and
mix well. Criscross three 18x2inch foil strips atop a sheet of waxed
paper. In the center of the foil strips pat half of the meat mixture into
a 5inch circle. Spread carrot mixture on meat circle to within 1/2" of
edges. On another sheet of waxed paper, pat remaining meat mixture into a
6" circle.
Invert atop the first circle. Remove paper. Press edges of meat to seal
well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave
Foil strips under meat during cooking). Press meat away from sides of the
cooker. Cover; cook on lowheat setting for 9 1/211 One half hours or on
highheat setting for 3 1/24 hours. In a bowl combine catsup and mustard.
Spread over meat. Cover; cook on lowheat or highheat setting for
additional 30 minutes. Using the foil strips, transfer meat loaf to a
platter; discard the foil strips.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini