Cut the tops off the peppers. Remove the usable pepper wall from the stems and chop it, discarding the stems and seeds. Reserve the pepper shells.

In a big, heavy skillet, brown and crumble the sausage till done. Drain the fat.

Run the cauliflower through the shredding blade of a food processor. Place the resulting Cauli-Rice in a big mixing bowl.

Put 1 cup of the spaghetti sauce in the slow cooker. Add the rest to the cauli-rice. Add the cheese, onion, tomato, parsley, olives, garlic, salt or vege-sal, Italian seasoning, red pepper, cooked sausage, and the chopped bit of green pepper to the Cauli Rice. Combine well. Divide the mixture between the pepper shells.

Put the stuffed peppers in the slow cooker. Cover the slow cooker, set it to low and let it cook for 4-5 hrs or until peppers are tender.