Mix together the carrots, zucchini and onion. Place them in a cheesecloth and wring out to remove water and place in a large bowl.
Add chicken, bacon and garlic mixing well with clean hands. Then add the next 5 ingredients (pepper through oregano) and continue to mix well. Set aside.
Put the 5 sauce ingredients (paste through oregano) into the bottom of the crock cooker and stir to combine.
Stuff the pepper halves with chicken mixture, pressing the meat down with a spoon or spatula to pack it tightly.
Place the stuffed peppers into the center of the crock cooker, avoiding the sides. Place lid on the crock cooker and cook on low for 3-4 hours or until the internal temperature of the filling reaches 155-160 degrees.
Remove from the crock cooker into an oven-safe baking dish. Put mozzarella on the top of each pepper. Place the pan of peppers under your oven broiler for 2-3 minutes, or until the cheese is melted and golden-brown.
Remove and spoon on the tomato sauce from the bottom of the crock cooker. Serve hot.