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Slow-Cooker Pizza-Stuffed Peppers

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Slow-Cooker Pizza-Stuffed Peppers
  • Prep 20 min
  • Total 4 hr 30 min
  • Servings 6
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Slow-cook these pizza sauce laced ground turkey and pepperoni stuffed cheesy peppers for a comforting dinner at home.
By Betty Crocker Kitchens
Updated Oct 11, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 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.
  • tip 2
    Plain mozzarella cheese would work fine in the recipe. Most pizza cheese blends also have some Parmesan cheese, which adds flavor.
  • tip 3
    Orzo and rosamarina are rice- shaped pastas.

Nutrition

330 Calories, 17g Total Fat, 23g Protein, 19g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
530mg
22%
Potassium
540mg
15%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
13%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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