Lentil- and Rice-Stuffed Peppers
- In a 3 1/2- or 4-quart slow cooker combine carrots, celery, lentils, brown rice, brown sugar, mustard, and salt. Stir in broth and the water.
- Cover and cook on high-heat setting for 3 to 3 1/2 hours. Stir in tomato sauce and vinegar. Cover and cook on high-heat setting for 30 minutes more.
- Halve sweet peppers lengthwise; remove seeds and membranes.* To serve, spoon lentil mixture in and around pepper halves. If desired, sprinkle with parsley.
From the Test Kitchen
If you prefer more tender peppers, in a Dutch oven cook sweet pepper halves in a large amount of boiling water about 3 minutes or until crisp-tender. Drain well. Continue as directed in Step 3.
Nutrition Facts (Lentil- and Rice-Stuffed Peppers)
- Per serving:
- 206 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 848 mg sodium,
- 40 g carb.,
- 10 g fiber,
- 9 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet