Cut off tops of peppers. Clean out completely. Place peppers upright in a 4-6 quart crockery cooker.
Combine turkey, onion, Italian seasoning, garlic and salt. Stir in rice. Spoon into peppers.
Pour most of the marinara sauce over peppers. Add water to remaining sauce in jar. Cover jar and shake. Pour over peppers.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 4 hours.
Transfer peppers to serving plates. Spoon sauce over top. Let stand for 5 minutes. (Serves 5)
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