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Lentil- and Rice-Stuffed Peppers

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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.

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

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