Alternate oven cooking method: instead of placing meatballs in the slow cooker, place them on a greased baking sheet along with the chopped red peppers. Bake them for 15-20 minutes until cooked though and browned. Remove from oven and add to a large sauce pan with your sweet and sour sauce, the cooked red peppers, and the pineapple chunks and stir over medium heat. Add the corn starch slurry and allow to thicken for about 5 minutes before serving.