Ingredients
1 small green pepper
2 eggs
1/2 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup ketchup
2 teaspoon Worcestershire sauce
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
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French-engineered grinding mechanism — lifetime pepper mill
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Programmable bread machine for hands-off loaf baking
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking
Sausage stuffer for charcuterie, forcemeat preparations
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Remove top and seeds from green pepper; cut in half lengthwise. In a large saucepan, cook the pepper halves in boiling water for 5 minutes or until crisp-tender; set aside. In a large bowl, beat eggs. Add the next seven ingredients. Crumble beef over mixture and mix well. Stuff pepper halves with some of the meat mixture. Pat half of the remaining meat mixture into an ungreased 9x5-in. loaf pan. Arrange pepper halves, stuffed side down, over meat mixture. Cover with remaining meat mixture. Bake, uncovered, at 350° for 1 hour. Cover and bake 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand 10 minutes before slicing.