6 large peppers any color
4 chicken breasts cooked and cut into small pieces
3 cups cooked brown rice
1 can diced tomatoes with peppers and onions
½ tsp. Salt
1/8 tsp. Paprika
¼ tsp. Celery seed
¼ tsp. Worchestershire sauce
6 tsp. Fat free mozzarella cheese shredded

cut top off of peppers and save - clean peppers out and wash – set aside peppers and caps.
mix all other ingredients, except cheese, in a large bowl . Spoon mixture into peppers to fill. Place stuffed peppers in a baking dish with a little water or tomato juice in the bottom open side up. Sprinkle 1 tsp cheese on top of each pepper. You can put the top back on the peppers or hold them aside for decoration. Bake in preheated 350° oven for 10-15 minutes.

Serving size: 1 pepper
Cals per serving: 216
Fat: 3g
Sat. fat. 1g
Carbs: 26g
Fiber: 2g
Sugar: 2g
Protein: 20g