SKINNY SLOW-COOKER NEW ORLEANS-STYLE STUFFED PEPPERS
8 ounces ground chicken breast
1/2 cup thinly sliced celery
1 teaspoon olive oil
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1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 1/3 cups cooked brown rice
1 medium fresh jalapeño chile pepper, seeded and finely chopped*
1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
4 large red sweet peppers
In a large skillet cook chicken and celery in hot oil over medium heat until chicken is brown, stirring to break up chicken as it cooks.
Drain tomatoes, reserving liquid. Add half of the tomatoes, the cooked brown rice, chile pepper, Cajun seasoning, and salt to chicken mixture.
Remove tops, membranes, and seeds from sweet peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of a 5- to 6-quart slow cooker. Place peppers, filled sides up, on top of tomatoes in cooker.
Cover and cook on low-heat setting for 6 to 7 hours, or on high-heat setting for 3 to 3 1/2 hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.
Makes 4 servings, each with erving Size: 240 calories, 3 grams fat, 135 mg cholesterol, 580 mg sodium, 34 grams carbohydrates, 6 grams fiber, 14 grams sugar, 17 grams protein. Exchanges:1 1/2 starch, 2 vegetable; 1 1/2 very lean meat.