Lentil- and Rice-Stuffed Peppers

These slow cooker Lentil- and Rice-Stuffed Peppers will spice up your weeknight dinner routine. The lentils, brown rice, and veggies featured in this stuffed pepper recipe put you well on your way to meeting your daily fiber quota.

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Reviews (0)

4.0 by 15 people

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  • Makes: 8 servings
  • Serving Size: 1 stuffed pepper half
  • Prep: 25 mins
  • Slow Cook: 3 hrs to 3 hrs 30 mins (high) + 30 minutes (high)

Lentil- and Rice-Stuffed Peppers

Directions

  1. 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.
  2. 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.
  3. 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

*Tip:

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.

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Nutrition Facts (Lentil- and Rice-Stuffed Peppers)

  • Per serving:
  • 206 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 848 mg sodium ,
  • 40 g carb. ,
  • 10 g fiber ,
  • 9 g sugar ,
  • 9 g pro.
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Reviews (1)

15 Ratings
127 Days Ago
4.0
Y[u should try these recipes with sweet potatoes or round squash.. Yummy!!

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