Individual meat loaves take on special flavor and nutrition when baked in green pepper halves. Great for dressing up winter meals. Serve with a baked potato (see Tips for baking with meat loaves) or favorite cooked rice. Make ahead or freeze extras for easy meal preparation.

Meat Loaf in Pepper Halves

1 lb. ground beef
3/4 cup crumbled bread crumbs
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon prepared mustard
1/3 cup milk
1 egg
2 medium green peppers
4 tablespoons catsup
1/2 tablespoon brown sugar

1. Preheat microwave-convection oven to 375 degrees.

2. Combine ground beef, bread crumbs, onion, salt, pepper and mustard; Mix together milk and egg; add to meat. Mix with fork or hands until well mixed. Cut peppers in half; remove any seeds and membrane. Place cut-side-up in 8 or 9-inch square or round silicone or glass baking dish. Divide meat mixture into 4 portions. Form each into oval ball and press into pepper halves. Spread each with 1 tablespoon catsup; sprinkle with brown sugar.

3. COMBO-ROAST on low rack with 30% microwave power at 375 degrees for 20 to 23 minutes or until meat is done.

About 4 Servings

TIPS: Recipe can be halved to make 2 Servings; reduce baking time to 15 to 20 minutes.
> For more tender onion and/or peppers, microwave in uncovered dish 60 to 90 seconds.
> Use granulated brown sugar if available; it is easier to sprinkle.
> When serving with baked potato, microwave potato first and let stand. After meat is cooked, microwave potato 1 to 2 minutes until heated.