Meatloaf-stuffed Bell Peppers Recipe

Preheat oven to 350°F.

Slice off the tops of green bell peppers; set peppers aside and chop tops finely. Heat olive oil in a pan. Sauté  garlic and chopped peppers until fragrant. Add frozen peas andleftover meatloaf; cook until heated through.

Core and seed bell peppers then fill with meatloaf. Top with grated cheddar cheese. Bake for 30 minutes or until cheese is golden.