1 1/2 pound potatoes 1 1/2 cups marinara sauce 1 medium onion 1 red bell pepper 4 oz pepperoni or smoked sausage 1/2 pound mozzarella (2 balls) 1 tsp dried oregano Sprink of Salt and Pepper 1 tbsp olive oil 1 jalapeño
Coarsely mince the onion and slice the bell pepper in strips. Peel the potatoes and cut them in half.Don’t try to take a shortcut and cube the potatoes because you’ll end up with pizza soup. Unless that’s what you’re aiming for they really need to be bigger.Slice the mozzarella.Heat the oil and give the pepperoni a minute before adding the onions and peppers. Cook for 3 minutes over medium heat. Season with the oregano, salt and pepper. If you use fresh jalapeño, add it now as well and Potatoes.Stir well.Pour in the marinara sauce. You need the thick kind. Feel free to use a can of pizza sauce if you don’t want to make your own sauce.Top the potatoes with the mozzarella. Cover and cook on low 5 to 7 hours depending on how hot your slow cooker gets.