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Slow Cooker Pizza-Stuffed Peppers Recipe

   
 

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     Slow Cooker Pizza-Stuffed Peppers

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/2 c. uncooked orzo or rosamarina pasta
4 c. boiling water
6 sm. bell peppers
1/2 pkg. lean ground turkey
1/2 c. diced pepperoni
1 can (15 oz.) pizza sauce
1 1/2 c. shredded pizza cheese blend
1/2 c. water
 

Instructions
In 2-quart saucepan, cook pasta in 4 cups boiling water 3 minutes. Drain; rinse with cold water to cool. Drain well. Meanwhile, cut thin slice from stem end of each bell pepper to remove top; reserve tops. Remove seeds and membranes; rinse peppers. To make peppers stand upright, cut thin slice off bottom of each.
In 10-inch nonstick skillet, cook turkey and pepperoni over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink. Drain if necessary. Stir in pizza sauce, 1 cup of the cheese and the cooked pasta. Divide turkey filling among peppers.
Spray 5- to 6-quart slow cooker with cooking spray. Pour 1/2 cup water into cooker. Stand peppers upright in cooker; replace pepper tops. Cover; cook on Low heat setting 4 to 5 hours.
Remove pepper tops; reserve. Top filling with remaining 1/2 cup cheese. Cover; cook 5 to 10 minutes longer or until cheese is melted. To remove peppers from cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze). Garnish with pepper tops.


Originally Submitted
3/8/2013





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