Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. —Judy Earl, Sarasota, Florida

Ingredients

• 3 medium sweet red peppers
• 2 medium sweet yellow peppers
• 1 jar (14 ounces) spaghetti sauce, divided
• 3/4 pound italian turkey sausage links, casings removed
• 3/4 cup uncooked instant rice
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped onion
• 1/4 cup chopped tomato
• 1/4 cup minced fresh parsley
• 2 tablespoons sliced ripe olives
• 1/4 to 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon crushed red pepper flakes

Directions

1. 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.
2. 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.
3. 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.