Slow cooker pizza pasta

Method

1. 1

   Save about 8 pepperoni slices for the end, then slice up the rest

2. 2

   Add the peppers, onion, chilli, and chopped pepperoni to the slow cooker, top with the dried pasta and chopped tomatoes, then fill the tin with water and add this too

3. 3

   Give everything a mix, then add the tomato purée, oregano, basil, garlic, balsamic, chicken stock pot and sugar. Season with salt and pepper

4. 4

   Cook on high for 45 minutes or until cooked

5. 5

   Give everything a good mix, add half of the cheese, stir then top with the rest of the cheese

6. 6

   Fry up the remaining pepperoni slices until crisp in a pan and place these on top of the melted cheese with the jalapeños and serve