5 Green peppers
1 lb Lean ground beef
2/3 c Soft fine breadcrumbs
1 Egg, beaten
1/2 ts Salt
1/2 ts Oregano
1/4 ts Garlic powder
1/4 c Milk
1 ts Fennel seed, crushed
32 oz Spaghetti sauce
Wash peppers and halve lengthwise, cleaning out seeds, and set aside.
Combine ground beef, breadcrumbs, egg, seasonings and milk into a
meatloaf-like mixture. Pack into pepper halves. Place in crockpot,
stacking peppers in layers. Pour spaghetti sauce over top. Cook in crockpot
on high four four hours, or on low from 6 to 8 hours. Serves 6-8.
Posted by Carol Shenkenberger to the Fidonet National Cooking echo 12-97
