Ingredients
·
1/2 cup uncooked orzo or rosamarina pasta
·
4 cups
boiling water
·
6 small bell peppers (about 5 oz each)
·
1/2 package (1 1/4-lb size) lean ground turkey (about
10 oz)
·
1/2 cup diced pepperoni (about 2 1/2 oz)
·
1 can (15
oz) pizza sauce
·
1 1/2 cups shredded pizza cheese blend (6 oz)
·
1/2 cup
water
Instructions
1.
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.
2. 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.
3.
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.
4. 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.
