1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

3/4 cup chopped onion

1 tablespoon vegetable oil

3 (7.5-oz.) cans refrigerated buttermilk biscuits

8 oz. Carando® Pepperoni, chopped

1/2 cup (2 oz.) shredded Cheddar or Provolone cheese

Preheat oven to 350°F. Sauté bell peppers and onion in oil over medium-high heat until tender. Cut biscuits in fourths, place in large mixing bowl. Add sautéed vegetables, pepperoni and cheese; toss until thoroughly mixed. Evenly arrange in 10-inch tube pan lightly coated with nonstick cooking spray. Bake at 350°F., for 30 minutes or until top of bread is golden brown. Remove from oven and invert immediately onto large serving platter; serve warm.