New Orleans Style Stuffed Peppers

1 lb. ground turkey

1/2 C. thinly sliced celery

1 tsp. olive oil

1 14.5 oz. can Italian style diced tomatoes, undrained

1 1/3 C. cooked brown rice

1 jalapeno, seeded and finely chopped

1 tsp. cajun seasoning

1/8 tsp. salt

4 large red bell peppers (I used red, orange and yellow)

In a large skillet, cook turkey and celery in hot oil over medium heat until turkey is brown. Drain tomatoes, but keep liquid and set aside. Add half of the tomatoes, cooked brown rice, jalapeno, Cajun seasoning, and salt to turkey mixture. Remove tops, membranes, and seeds from bell peppers. Spoon turkey mixture into peppers. Pour reserved tomato liquid and the remaining tomatoes into the bottom of crock pot. Place peppers, filled sides up, on top of tomatoes in cooker. Cover and cook on low 6-7 hours or on high 3-3 1/2 hours. That's it! Way easy and HEALTHY and yummy! My husband loved these!! I got this off http://www.eatbetteramerica.com/