Meatloaf Stuffed Peppers
You can really use leftovers from either of our delicious meatloaves for this recipe. When you select peppers, be sure they are firm and free from blemishes and that they sit upright without tipping over.
Serves 4
2½ cups cooked white or brown rice
2 cups crumbled Fork In The Road Sun-Dried Tomato and Parmesan Meatloaf with Marinara Sauce
1 cup diced tomatoes
½ cup chopped green onions
1 tablespoon garlic
¼ cup Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
4 red or green bell peppers, tops, seeds and membranes removed
2 cups marinara sauce, jarred or homemade
Preheat oven to 350ºF.
In a large bowl, combine the rice, meatloaf, tomatoes, green onions, cheese, garlic, salt and pepper. Spoon into the prepared peppers and place in a shallow baking dish. Top with the marinara and bake for 30-40 minutes, until hot. Let sit 5-10 minutes before serving.
