Ingredients
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6 large bell peppers (around 2 lbs total)
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1 tbsp olive oil
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1 cup chopped onion
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1 cup chopped celery
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3/4 lb ground chicken
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2 cloves garlic, minced
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2 tsp sodium-free Cajun or Creole seasoning
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1 jalapeno, seeded and finely chopped (optional)
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1 tbsp tomato paste
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1 (14.5 oz) can no-salt-added diced tomatoes
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2 (8.8 oz) pkgs Nature's Promise® Precooked Brown Rice
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1/4 cup chopped green onions
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Hot sauce, as desired (optional)
Steps
1
Preheat oven to 350°F. Slice tops off the peppers (reserving tops) and remove the inner ribs. If needed, cut a thin slice off pepper bottoms so peppers sit flat. Add peppers to a 3-quart baking dish. Set aside.
2
In a 12-inch skillet on medium-high, heat the oil. Add the onion, celery, and ground chicken and cook 5–7 min., using the back of a wooden spoon to break into bite-size chunks. Season with salt and pepper.
3
To skillet, add the garlic, Cajun seasoning, and jalapeño, if using. Cook 3–5 min., until softened. Add the tomato paste. Cook 1 min., until tomato paste has darkened in color.
4
Add the diced tomatoes and ½ cup water. With a wooden spoon, scrape up any browned bits from bottom of skillet. Stir to combine and bring mixture to a boil. Cook 5–7 min., until mixture has reduced slightly. Add the brown rice and stir to combine, breaking up rice. Remove skillet from heat.
5
Divide rice and chicken mixture evenly among peppers. Place pepper tops over filling. Add enough water to baking dish to fill a quarter of the way up peppers. Cover dish with foil. Bake 35–45 min., until tender. Garnish with the green onions and serve with the hot sauce, if desired.
