Slow-Cooker Jambalaya-Stuffed Peppers

3 large peppers (1 each green, red and yellow)
7 oz. (1/2 of 14-oz. pkg.)  Turkey Smoked Sausage, cut lengthwise into quarters, then chopped
1 can (15 oz.) red beans, rinsed
3/4 cup Thick & Chunky Salsa
1/2 cup long-grain white rice, uncooked
1 tsp. Creole seasoning
2 Tbsp. chopped fresh parsley

Directions

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