Generously spray a 6-quart (or 7-quart) slow cooker ceramic insert with cooking spray. Add ¼ cup of the marinara sauce to the base of it, spread it lightly with a spatula, does not have to be perfect. This just helps to prevent sticking.

Open the can of biscuit dough (pop!), separate the biscuits, and cut each of the biscuits into 8 pieces. So you'll have approximately 64 pieces of dough. Scatter them evenly in the bottom of the prepared slow cooker to create an even base layer. Tip – I find it easier to use a kitchen scissors than a knife to cut the biscuits but it's up to you.

Evenly add the meatballs, sprinkle the bell peppers, all the seasonings, salt and pepper, and ½ cup of the shredded cheese.

Evenly drizzle the remaining 1 cup marinara sauce over the top. Tip - If you want this to be saucier, add a bit extra marinara, as desired.

Lightly mix everything together with a rubber-tipped spatula, making sure that it's all in a nice even flat layer when you're done mixing.

Place the lid on your slow cooker, and cook on HIGH for about 60-90 minutes, or until the biscuits are cooked through and golden brown. Cooking Tips - Because all slow cookers vary in their heat output, your cooking time may be longer than 90 minutes in order to get the biscuits done, and if that's the case, cook for as long as needed. Resist the urge to unnecessarily lift the lid of your slow cooker to "check" on how it's doing because every time you open the lid, valuable heat and steam escapes, which unnecessarily prolongs the cooking process. I don't recommend cooking this on LOW because meat is held at too low of a temp for too long.

When the biscuits are done, sprinkle the remaining 1 ½ cups cheese over the top, but avoiding touching the edges of the slow cooker (or the cheese will burn). Place the lid on top again, and cook for about 30 minutes, or until the cheese is melted and is as golden browned as desired. When done, optionally garnish, and serve warm.