Mix spaghetti sauce and water, pour 1/2 into crock pot. Slice tops off peppers, remove seeds and membranes. Place peppers, cut side up in crock pot.
In a bowl, combine bread crumbs, cheddar, onion, peas, mozzarella, ricotta, chicken broth, garlic and basil; mix well. Spoon mixture into peppers, top with remaining sauce and sprinkle with parmesan cheese.
Cook on low 3 1/2 to 4 hours.
To freeze- pack cooled peppers in a single layer in a freezer quality container. Thaw overnight in refrigerator, microwave 7-8 minutes to reheat.
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