COOKING WITH DIABETES

Stuffed peppers make easy, lean cuisine

Pull out the slow cooker and keep the kitchen cool for these stuffed bell peppers.

New Orleans-Style Stuffed Peppers

1 teaspoon olive oil

½ pound ground chicken breast

½ cup thinly sliced celery

1 (14 ½ -ounce) can diced tomatoes with onion and garlic, divided use

1 1/3 cups cooked brown rice

1 medium jalapeno pepper, seeded and finely chopped

½ teaspoon Cajun seasoning blend

1/8 teaspoon salt

4 large red bell peppers

In a 12-inch skillet, heat oil over medium heat. Add chicken and celery and cook, stirring frequently, until chicken is no longer pink.

Drain the tomatoes, reserving the liquid. Add half of the drained tomatoes to the chicken. Stir in the rice, jalapeno, Cajun seasoning and salt. Remove from heat.

Cut stem end of the bell peppers to remove the tops.

Discard stem, core, seeds and membranes. If necessary, cut a thin slice from the bottom of each pepper so that they stand upright. Spoon chicken mixture into peppers.

Coat a 5- to 6-quart slow cooker with cooking spray. Pour the reserved tomato liquid and remaining tomatoes into the slow cooker. Stand peppers in slow cooker. Cover and cook on low 6 to 7 hours or on high 3 to 3 ½ hours. Transfer stuffed peppers to dinner plates. Spoon tomato sauce over top.

Makes 4 servings.

Nutrition information: Each serving contains approximately 240 calories, 3 g fat, 35 mg cholesterol, 34 g carbohydrate, 17 g protein, 6 g fiber and 590 mg sodium.

Dietary exchange: 1 ½ starch, 2 vegetable, 1 ½ very lean meat Recipe adapted from Betty Crocker 300 Calorie Comfort

Food, Pages 32 on 02/19/2014

Upcoming Events