Stuffed Italian Peppers

Take 6 bell peppers and cut the tops off. Stuff with a mixture meat and rice. For stuffing saute 1 medium onion in 2T olive oil, add 2 lb. meatloaf mixturecook until no pink is left. Set aside to cool. In a large mixing bowl place 3 C cooked and cooled basmati rice (according to package directions), 2-3T tomato paste, 2T italian seasoning, salt and pepper to taste and cooled meat. Mix and stuff peppers. In a crockpot place 1 jar of meat sauce line up peppers and top with additional sauce and 1 can of mushrooms. Cook on high temperature for 5 hours or until peppers are fully tender. Serve with grated cheese and bread or pizza.