This is a family favorite and over the years I've tweaked the recipe. I like using red, orange and yellow peppers better than green, because they have a milder taste (less 'bite') and the outer skin becomes equally tender when slow cooked. However, you can use any of the peppers. I mix it up for color, but my favorite are the yellow.
6 peppers (red, yellow and/or orange)
1 jar/can (14 oz.) traditional spaghetti sauce, divided
3/4 lb. (16 oz.) uncooked bulk Italian turkey or chicken sausage
3/4 cup uncooked instant rice
1/2 cup crumbled feta or blue cheese
1/2 cup chopped onion
1 (14.5 oz) canned stewed Italian tomatoes
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
~ Cut tops off peppers; discard. Clean and gut peppers i.e. seeds and extra pulp.
2. Reserve 3/4 cup spaghetti sauce; pour remaining sauce into slow cooker.
3. Combine the sausage, rice, cheese, onion, stewed tomatoes, garlic powder, salt, Italian seasoning, red pepper flakes and reserved spaghetti sauce.
4. Spoon mixture into pepper cups; place in slow cooker
~ Cover and cook on low for 4-5 hours or until peppers are tender.