4 small bell peppers, any color, halved
3/4 cup dried orzo
1 tablespoon salt, plus 1/2 teaspoon salt
1 tablespoon olive oil
1 onion, roughly chopped
2 cloves garlic, minced
1 cup pepperoni slices, roughly chopped
1-1/2 cups pizza sauce
2 cups mozzarella cheese, shredded, divided
2 tablespoons Parmesan cheese, grated
Whole basil leaves
Place the bell peppers, cut side up, side-by-side in a greased 6-quart slow cooker.
Bring a large pot of water to a boil. Season with 1 tablespoon of salt and cook orzo according to package directions. When al dente, drain.
Heat olive oil in a large frying pan over medium heat.
When oil is hot, add the onion and stir to coat in fat. Cook for 3 minutes, until onions are translucent and soft.
Add garlic and pepperoni and cook for another 2 minutes.
Turn the heat off under the frying pan and add orzo and 1 cup of mozzarella cheese. Stir to combine..
Stuff the orzo and pepperoni mixture into each stuffed pepper, filling until nearly to the top.
Top each pepper with pizza sauce, evenly distributing it between the peppers.
Place the lid on the slow cooker and cook on high for 3 hours or on low for 6 hours, until peppers are tender.
Remove the lid from the slow cooker and distribute the remaining cup of mozzarella cheese evenly over each pepper.
Replace the slow cooker lid and cook for another 20 minutes, until the cheese has melted.
Remove the peppers from slow cooker. Top with grated Parmesan cheese and basil leaves torn into smaller pieces.
