Serves 4

List of Ingredients
4 (medium-sized) green bell peppers
8 ounces extra-lean ground turkey or beef
1/3 cup uncooked instant rice
1/2 cup frozen whole-kernel corn, thawed
1/2 cup finely chopped onion
1 cup (one 8-ounce can) Hunt's Tomato Sauce
2 teaspoons pourable Splenda
1/2 teaspoon chili seasoning
2 tablespoons water

Instructions
Spray a slow cooker container with butter-flavored cooking spray. Cut a thin slice from stem end of each green pepper. Remove seeds and membrane. Rinse peppers. In a large bowl, combine meat, uncooked rice, corn, onion, tomato sauce, Splenda, and chili seasoning. Evenly stuff about 1/2 cup rice mixture into each pepper. Pour water into prepared container. Arrange stuffed peppers in container. Cover and cook on LOW for 6 to 8 hours.