Put raw halved bell peppers in the slow cooker and 4 other ingredients to get a meal so delicious

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.

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.

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.

About 15 minutes before serving, sprinkle the remaining 1/2 cup shredded mozzarella evenly over the tops of the peppers. Cover again just until the cheese is melted.

Carefully lift the stuffed peppers out with a large spoon or spatula, spoon some of the sauce from the bottom of the slow cooker over the top, and serve hot.

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