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Skinny Slow-Cooker New Orleans-Style Stuffed Peppers
Skinny Slow-Cooker New Orleans-Style Stuffed Peppers
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Prep Time:
25 minutes
Total Time:
6 hours 30 minutes
Low in saturated fat and sodium, enjoy this flavorful Cajun dish.
Ingredients:
  • 8 ounces ground chicken breast
  • 1/2 cup thinly sliced celery
  • 1 teaspoon olive oil
  • 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
Instructions:
  • Brown the chicken and celery in a large skillet with hot oil until the chicken is cooked, breaking it up as it cooks. Drain tomatoes and keep the liquid. Mix half of the tomatoes with the cooked rice, chile pepper, Cajun seasoning, and salt. Prepare the sweet peppers by removing the tops, membranes, and seeds. Stuff the peppers with the chicken mixture. Pour the reserved tomato liquid and the remaining tomatoes into a 5-6 quart slow cooker. Place the stuffed peppers on top of the tomatoes in the slow cooker.
  • Cook the peppers on low heat for 6 to 7 hours or on high heat for 3 to 3 1/2 hours. Then, transfer the peppers to a serving plate and serve with the tomatoes from the slow cooker.

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