Cut tops from bell peppers and remove seeds. Save tops for other recipes.
Place peppers into crock pot.
In a large bowl, combine the sausage and ground meat.
In microwave safe bowl, combine onion and butter. Cook on high for 2-3 minutes until onion is tender.
Add dried cranberries to onion-butter mixture and let sit 5 minutes. Add nuts, egg whites, parsley thyme, 1/4 cup cheese, sauces and maple syrup. Add in onion mixture and stir gently to combine. Divide mixture evenly (loosely) into peppers. Cut each piece of bacon in half and place over top of each pepper. Scatter remaining cheese over bacon.
Drizzle half of sauce mixture over peppers. Cover cook on HIGH about 3 hours until peppers are tender, or on low for about 6 hours.
Heat remaining half of sauce on med-low until reduced and thickened. Pass to serve on top of peppers.