Ingredients
3 medium sweet red peppers2 medium sweet yellow peppers1 jar (14 ounces) spaghetti sauce, divided3/4 pound Italian turkey sausage links, casings removed3/4 cup uncooked instant rice1/2 cup crumbled feta cheese1/2 cup chopped onion1/4 cup chopped tomato1/4 cup minced fresh parsley2 tablespoons sliced ripe olives1/4 to 1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon Italian seasoning1/2 teaspoon crushed red pepper flakes
Preparation
Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker.
In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers.
Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.
