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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.
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2 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.
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3 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours. Transfer peppers to a serving plate. Serve with tomatoes from slow cooker.
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4 *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 and warm water.
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