Healthified New Orleans Style Stuffed Peppers

This recipe comes to us from Eat Better America. 98% less sat fat 69%less sodium

You need

8 ounces ground chicken breast
1/2 cup thinly sliced celery
1 teaspoon olive oil
1 can Muir Glen diced tomatoes with garlic and onion undrained
1 1/3 cups cooked brown rice
1 med fresh jalapeno Chile pepper chopped fine
1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
4 large red sweet peppers

How to

Cook chicken and celery in hot oil 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 peppers. Spoon chicken mixture into peppers. Pour reserved tomato liquids and the remaining tomatoes into the bottom of a 5-6 quart slow cooker. Place peppers, filled sides up on top of tomatoes in cooker.

Cover and cook on low for 6-7 hours on high for 3 -3 1/2 hours