Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
In a Dutch oven, cook the ground beef, green pepper, carrot, onion and garlic over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, pepperoni, wine, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Spoon sauce over potatoes and sprinkle with cheese. Microwave until cheese is melted.