Pizza Stuffed Peppers Recipes

Steps:

• Brown ground turkey in olive oil.
• Meanwhile, while turkey mixture is cooking, place seeded green peppers in a baking dish and cover with foil. Bake in 350 degree F oven for 30 minutes to soften peppers.
• Once turkey is halfway browned, add garlic, onion, reserved pepper tops, and all spices and brown turkey the rest of the way and until onions are translucent and green pepper is softened.
• Once turkey mixture is finished cooking, add pizza sauce to the mixture and simmer for 10 minutes.
• Once green peppers are softened in oven and turkey mixture is finished simmering, fill peppers with alternating layers of stuffing ingredients (cheese, black olives, turkey mixture-in that order, making two layers of each ingredient), ending with turkey mixture as top layer.
• Cover with foil and bake at 350 degrees F for 30 minutes.
• During the last 2 minutes of baking time, remove foil and top stuffed pepper with more provel cheese and melt/brown cheese under broiler.
• Enjoy!
• Hint: add layers of any cooked pizza ingredient you like!

Steps:

• 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.