Crockpot Leftover Meatloaf Stuffed Bell Peppers

So I made meatloaf the other night for dinner and over estimated HOW MUCH I was making. I normally make a one pound loaf, but for some odd reason I figured I should make a two pound loaf. WELL… lets say I had a lot of meatloaf leftover.

Now, my wheels were spinning on what to do with the leftovers. I love stuffed bell peppers and immediately figured I could transform the meatloaf into stuffed bell peppers easily especially since I had leftover rice in the fridge as well.

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Leftover Meatloaf Stuffed Bell Peppers

Ingredients

  • 6-8 large red, yellow & orange bell peppers
  • 3 cups cubed leftover meatloaf
  • 2 cups tomato pasta sauce
  • 2 cups leftover cooked rice
  • 1/2 cup shredded cheese
  • 1/2 cup Parmesan Cheese
  • 2/3 cup shredding cheese for topping (optional)

Directions:

  1. Remove tops and seeds from peppers. Place in a microwaveable bowl with 4 cups of water. Microwave for 10 minutes to soften peppers.
  2. In another large microwaveable bowl mix together meat loaf, pasta sauce, rice, both cheeses until thoroughly combined.
  3. Once peppers are done, place the rice mixture in the microwave for 2 minutes.
  4. Place a cup of your water from the bell peppers into the bottom of the crockpot.
  5. Once rice mixture is done and the bell peppers have slightly cooled, start stuffing with the rice mixture and place right side up in the crockpot.
  6. Cook on High for 3-hours.
  7. When ready sprinkle shredded cheese over cooked peppers and serve immediately!

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