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Brown rice takes considerably longer to cook than white rice, and requires a higher ratio of liquid to rice. It may be somewhat helpful to pre-soak the brown rice, but that may not completely compensate for the longer cooking time. The main issue is going to be getting the rice fully hydrated and cooked through without badly overcooking the peppers. ...

It is possible that the newer crockpots have higher power (possibly to get food out of the 'danger-zone' of temperature faster). However, slow cookers are designed to work with water inside the pot and as long as there is water in there, the temperature should not exceed the boiling point of water (~100C/212F). So when you say that people's foods are ...

There's no right answer to this, every brand is different. Plus, you are assuming that you will have this problem when you don't know if the pot you bought is hotter than normal. In any case as long as you have enough liquid in it and use a low setting you shouldn't have to worry about anything burning. My advice is to try a standard slow-cooker recipe and ...