Skinny Slow-Cooker New Orleans-Style Stuffed Peppers

4 Ratings

4 Reviews

Kitchen Tested

Skinny Slow-Cooker New Orleans-Style Stuffed Peppers

Prep 25 min
Total 6 hr 30 min
Servings 4

98% less sat fat • 69% less sodium than the original recipe. Whet your palate with this spicy, Cajun treat.

By Betty Crocker Kitchens

Updated September 20, 2016

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

Steps

1

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.
2

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.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap

Nutrition Facts

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 25

% Daily Value

Total Fat: 3g; 0%
Saturated Fat 1/2g 0% Trans Fat 0g
Cholesterol: 35mg; 0%
Sodium: 590mg; 0%
Total Carbohydrate: 34g; 0%
Dietary Fiber 6g 0% Sugars 14g
Protein: 17g

% Daily Value*:

Vitamin A: 110%; 110%
Vitamin C: 350%; 350%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;