Pepperoni Pizza Chili

• 1 lb. ground beef
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 1 clove minced garlic
• 2 (16 oz.) cans kidney beans, rinsed and drained
• 1 (15 oz.) jar pizza sauce
• 1 (28 oz.) can diced tomatoes, undrained
• 1 (8 oz.) can tomato sauce
• 1+1/2 c. water
• 1 pkg. (6 oz.) sliced turkey pepperoni
• 1 teas. Italian seasoning
• 1 teas. salt
• 1 teas. black pepper
• shredded Parmesan cheese

1. Combine the beef, onion, green pepper and garlic in a large pot.  Brown beef over medium heat. Drain grease.
2. Stir in the remaining ingredients (except for the Parmesan cheese).
3. Bring to a boil over medium-high heat.  Lower heat and simmer for at least 1/2 hour.
4. Serve with the shredded cheese on top.

Note: Freezes very well. Allow to cool, then put into Ziploc bags.

Bell Pepper Pasta

• 3 red, yellow, green or orange peppers, chopped into 1" pieces
• 1 medium onion, chopped
• 1/4 c. olive oil
• 30 oz. diced tomatoes, undrained
• 12 oz. tomato paste
• 2 T. chopped garlic
• 2 teas. dried basil
• 2 teas. dried oregano
• 1/2 teas. black pepper
• 1 T. sugar
• 1 c. water
• 1 lb. hot, cooked pasta (any kind)
• shredded Parmesan cheese

1. Combine all ingredients, except for pasta and cheese, in a slow cooker. Cook on low for 7 hours or high for 3 hours or until vegetables are tender.
2. Adjust seasonings. Mix with pasta and top with cheese.

Note: Can also be made on the stove top. Saute onions and peppers first. Allow to simmer for at least 1/2 hour.