Place raw halved bell peppers in the slow cooker along with four simple ingredients, and you’ll end up with a meal so flavorful your family will be asking for seconds.

Step 3: Fill the peppers
Spoon the mixture into each pepper half, pressing down gently. Pour the remaining 1 cup of marinara sauce around and slightly over the tops.

Step 4: Cook
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours.
Done when: Peppers are tender and slightly wrinkled, and the filling is fully cooked and set.

Step 5: Add cheese and finish
About 15 minutes before serving, sprinkle the remaining ½ cup of mozzarella over the peppers. Cover and let it melt into a bubbly topping.
Tip: The melted cheese seals in moisture and keeps the filling rich and flavorful.

Serving Suggestions
Serve as is, or garnish with fresh parsley or basil. Pairs well with a green salad or crusty bread.

Storage
Leftovers keep in the fridge for up to 3 days. Reheat gently in the microwave or oven.