Monday, September 21, 2009


In a recent issue of Pillsbury's Pot Pies & Casseroles cookbook, I found a recipe for Pizza-Stuffed Peppers, made with orzo pasta instead of rice, which intrigued me. They were very easy to make and were quite good. This would be a great recipe for kids. 1/2 cup uncooked orzo
4 cups boiling water
6 small bell peppers
10 ounces ground turkey
1/2 cup diced pepperoni
15 oz. of pizza sauce
1½ cups mozzarella shredded
1/2 cup water

Cook the orzo in 4 cups boiling water for 3 minutes (see note). Drain and rinse with cold water then set aside. Cut top off of bell pepper and clean out seeds and membranes, rinse. If pepper does not sit straight, trim a little off the bottom.
Brown ground turkey and pepperoni over medium-high heat for 4-6 minutes, stirring occasionally, until turkey is not longer pink then drain well. Stir in pizza sauce, 1 cup of cheese and the partially cooked pasta. Divide mixture evenly between the bell peppers.

Spray a 5-6 quart slow cooker with vegetable spray and pour in 1/2 cup water. Stand filled bell peppers upright in slow cooker, replace bell pepper tops. Put lid on and cook on low for 4 to 5 hours. Just before serving, remove pepper tops and top with remaining cheese, cook 5 to 10 minutes more or until cheese is melted.

To remove bell peppers from slow cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze).
I didn't make mine in the crockpot. Instead, I pre-cooked the empty bell peppers (wrapped in plastic wrap) for 3 minutes in the microwave. I then filled them with the filling mixture and baked them in a 350 degree oven for 25 minutes. I then topped them with lots of cheese (more than the recipe calls for) and baked them another 5 minutes or so until the cheese was all melty.
NOTE: There are several ways to pre-cook the empty bell peppers before you fill them. You can blanch them in boiling water, but I find that microwaving them works better.

NOTE: If you use my method of baking these bell peppers, cook the orzo for the full 9 minutes before mixing it with the rest of the ingredients. I also added about a cup of chopped mushrooms to meat mixture during the last part of its cooking time.


Queen B. said...

OOOh that sounds divine !
Thanks for your comment :)
I'm going to post a giveaway on my MOnday post, so you might want to check back later :) Have a great day.

Heidi said...

What a cool idea! I've never made anything like this. It sounds great!

HoneyB said...

What a great recipe! I LOVE stuffed peppers but can never get Grumpy to eat them. I am wondering if I make it this way if he will be willing to give them a try..

Debbie said...

Stuffed peppers are one of my favorites. I'd like to try these with the orzo...a nice change. I usually make mine on the stove using a Dutch oven...that works too! So many ways to cook them!

betty r said...

Mmm..this will be delicious! I have peppers in my garden and the rest is in my kitchen I'm sure. Yummo:)

Katherine Aucoin said...

I really enjoy stuffed pepper and your twist on them is something i just can't wait to try!

Katy ~ said...

I made the traditional stuffed peppers just a few days ago; I wish I had seen this earlier because I'd be making another one of your absolutely fabulous recipes. This sounds so good!!

The Cooking Photographer said...

Oh wow. This is such a great idea. I love this one.

Monica H said...

It's a pepper cup! I love it. These would be awesome cooked in the slow cooker but I think your way of making them yielded a prettier presentation.

And more chees is never a bad thing :-)

teresa said...

i'm in love with this! i love stuffed peppers!

Wandering Coyote said...

Wow, another amazing idea, Coleen! I'll definitely have to try this.

Krista said...

Yummy! I love this idea!

Kathy said...

I love this idea!!! I think my kids would really love this. Bookmarking now!!! Thanks :o)