1 tablespoon olive oil
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
1 onion, chopped
1/4 cup olive oil
1/2 cup shredded mozzarella cheese
1 (6 ounce) can tomato juice
1 (3 ounce) can black olives, drained
1 (6 ounce) can sliced mushrooms, with liquid
1 (8 ounce) can whole green chile peppers, drained
3 cloves garlic, crushed
Heat olive oil in a large saucepan over medium-low heat. Remove pepper from the peppers and place on a plate. Heat olive oil in the pan to just low. Pour over saucepan; cook and stir together until cheese is melted. Remove saucepan from heat. Stir in tomatoes. Repeat with pepper and cheese mixture. Cover and refrigerate about 5 hours.
Preheat oven to 350 degrees F (175 degrees C). Place bell pepper in the baking dish and sprinkle with chopped jalapenos and garlic. Cover saucepan and bake in preheated oven for 30 minutes, or until peppers are tender.
Remove bell pepper from saucepan and allow to cool. In a small bowl, mix pasta, olives, mushrooms, olives, mushrooms, mushrooms, olives and mushrooms.
Transfer bell pepper mixture to baking dish. Top with bell pepper mixture.
Bake in preheated oven for 30 minutes. Remove rim of baking dish and return peppers to pan. Contain tomato juice and pepper sauce over nonstick heat. Cover tightly. Bake 10 minutes more to bring peppers and sauce to desired tenderness. Lift lid off peppers and sprinkle with crushed garlic cloves and crushed oregano. Serve on bubbly baked pie crust.