Lay the raw bell pepper halves cut-side up in the bottom of a 5- to 6-quart slow cooker, fitting them snugly in a single layer so they form little cups. It’s okay if they overlap slightly or lean on each other.
In a medium bowl, stir together the Italian sausage, cooked rice, 1 cup of the marinara sauce, and 1/2 cup of the shredded mozzarella until everything is well combined. The mixture will be thick and a little sticky.
Sausage and rice filling mixed in a bowl
Spoon the sausage mixture evenly into each raw pepper half, gently pressing it down so it fills the peppers all the way to the top.
Pour the remaining 1 cup marinara sauce around the peppers and lightly over the tops, letting it run down into the bottom of the slow cooker. Cover with the lid.
Stuffed peppers in slow cooker with marinara added
Cook on LOW for 4 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the peppers are tender and the sausage filling is cooked through and no longer pink in the center.
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