½ cup diced pepperoni (substitute with mini pepperonis if you prefer)
1 cup diced mushrooms
14 oz jar of pizza sauce
2 cups shredded pizza blend cheese
½ cup water
Instructions
In a small pot bring 4 cups of water to a boil, toss in a dash of salt and add pasta. Cook for 3 minutes then rinse and drain in cold water, set aside.
Wash and dry all 6 peppers, cut tops off on stem side (reserve tops), then remove seeds & membranes. Next cut a small slice off bottoms to allow peppers to stand upright in the base of your slow cooker.
Sauté ground turkey or beef (seasoned with salt & pepper), pepperoni and mushrooms in a large skillet over medium high heat until meat is no longer pink. Drain if necessary.
Stir in pizza sauce, 1 cup of shredded cheese and cooked pasta.
Divide filling evenly between peppers.
Stand upright in ½ cup of water in the bottom of a 5-6 quart slow cooker.
Place reserved pepper tops on peppers, cover with lid of slow cooker and cook on low for 4-5 hours.
minutes before end of cook time, remove lid, remove pepper tops (again reserve tops), sprinkle remaining 1 cup of cheese evenly between peppers, once again cover and cook for the 10 minutes to allow cheese to melt.
Remove peppers using a slotted spoon.
Serve & enjoy! Yields 6 servings.
Recipe by How to Have it All at https://www.howtohaveitall.net/slow-cooked-pizza-stuffed-peppers-recipe/