Prep Time: 20 mins
Cook Time: 4hrs
Total Time:4 hrs 30 mins
Servings 6


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


  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.


  1. Any color of bell pepper works for this recipe. Red, yellow and orange peppers have a sweeter flavor and cook just a little more quickly than green peppers do.
  2. Plain mozzarella cheese would work fine in the recipe. Most pizza cheese blends also have some Parmesan cheese, which adds flavor.
  3. Orzo and rosamarina are rice- shaped pastas.

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