Stuffed Peppers

For the Crock pot

1 (15 oz.) jar marinara sauce

2 each large red & yellow bell peppers

¾ C uncooked converted long-grain rrice

½ C chopped red onion

4 links hot or sweet Italian turkey sausage, casings removed

5 Calamata olives, pitted, chopped

2 oz. garlic-and-herb feta cheese, crumbled

¼ C chopped tomato

¼ C chopped parsley

¼ tsp hot red pepper flakes

2 T grated Parmesan

Pour all but ½ C of marinara sauce into slow cooker.  Slice off pepper tops; stem and seed; trim bottoms for balance.  Chop top and bottom trimmings; mix in bowl with remaining sauce and all remaining stuffing ingredients.  Spoon into peppers.

Place stuffed peppers in cooker.  Cover.  Cook on low-heat setting 5 ½ - 6 ½ hours or on high-heat setting 2 ¾ - 3 ¼ hours, until tender.  Remove to plates.  Spoon sauce around and over peppers.  Serve with salad and breadsticks.