5 medium size red and/or yellow bell peppers
1 jar (14-oz) spaghetti sauce, divided
3/4 cup uncooked instant rice
3/4 lb Italian sausage, casings removed
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped fresh tomato
1/4 cup minced fresh parsley
2 tbsp sliced ripe olives
1/4 to 1/2 tsp garlic powder (to suit taste)
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
Cut tops off peppers; chop tops and set aside; discard stems and seeds. Set peppers aside.
Remove 3/4 cup spaghetti sauce and set aside. Pour remaining sauce into a 5-quart crock pot or slow cooker.
In a large mixing bowl combine the rice, sausage, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes, reserved spaghetti sauce and chopped peppers. Spoon evenly into the 5 peppers.
Transfer the peppers to the cooker. Place lid on cooker and cook on low 4 to 5 hours or until sausage is no longer pink and peppers are tender.