4 small red, green or yellow bell peppers, tops cut and seeded
1 jar (28 oz.) marinara sauce
In large skillet over medium-high, brown sausage and ground beef. Add onion and garlic and cook until onion is translucent. Stir in rice, Parmesan cheese, salt, basil, oregano and pepper. Add 1 cup mozzarella cheese and stir until blended.
Stuff peppers with mixture until mounded on top and place in a 4-qt. slow cooker crock. Pour the marinara around stuffed peppers.
Cover and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours.
Sprinkle with remaining mozzarella cheese and let stand 5 minutes for cheese to melt before serving.