Slow-Cooker Jambalaya-Stuffed Peppers

• 3 large peppers (1 each green, red and yellow)
• 6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Selects Uncured Smoked Turkey Sausage, cut lengthwise into quarters, then chopped
• 1 can (15 oz.) red beans, rinsed
• 3/4 cup TACO BELL Thick & Chunky Medium Salsa
• 1/2 cup long-grain white rice, uncooked
• 1 tsp. Creole seasoning
• 2 Tbsp. chopped fresh parsley

1. Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
2. Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells.
3. Stand in slow cooker; cover with lid.
4. Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
5. Sprinkle with parsley.
6. Cut in half.

peppers, turkey sausage, red beans, taco, longgrain white rice, creole seasoning, parsley

Taken from www.kraftrecipes.com/recipes/slow-cooker-jambalaya-stuffed-peppers-168212.aspx (may not work)