Preheat oven to 350 degrees F. Slice tops off 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-qt. baking dish. Set aside.

In a 12" skillet over medium-high, heat oil. Add onion, celery and ground chicken and cook 5 to 7 minutes, using the back of a wooden spoon to break chicken into bite-size chunks. Season with salt and pepper.

To skillet, add garlic, Cajun seasoning and jalapeno, if using. Cook until softened, 3 to 5 minutes. Add tomato paste. Cook 1 minute, until tomato paste has darkened in color.

Add diced tomatoes and 1/2 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 until mixture has reduced slightly, 5 to 7 minutes. Add brown rice bag and stir to combine, breaking up rice. Remove skillet from heat.

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 until tender, 35 to 45 minutes. Garnish with green onions and serve with hot sauce, if desired.

Source: Hannaford fresh Magazine, January February 2025