Cook the bacon until crisp, drain the grease and set aside.
In a large skillet, brown the sausage over medium heat. When the sausage is half cooked, add the diced bell pepper and onion. Cook until the sausage is cooked through and the veggies are softened. Drain off any excess grease.
Roughly chop the apple pie filling and crispy bacon.
Combine all ingredients in a slow cooker.
Cook on low for 2-4 hours.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.