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Lentil- and Rice-Stuffed Peppers

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
Ingredients
  • 1 1/2  cups  chopped carrots (3 medium)
  • 1 1/2  cups  chopped celery (3 stalks)
  • 1  cup  brown lentils, rinsed and drained
  • 2/3  cup  uncooked brown rice
  • 2  tablespoons  packed brown sugar
  • 2  tablespoons  yellow mustard
  • 1/2  teaspoon  salt
  • 2 14 1/2 ounce cans  vegetable broth
  • 1/2  cup  water
  • 1 15  ounce can  tomato sauce with garlic and onion
  • 2  tablespoons  cider vinegar
  • 4  green and/or red sweet peppers
  •  Snipped fresh Italian (flat-leaf) parsley (optional)
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 206,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 40,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 10,
  • sugar (g) 9,
  • pro. (g) 9,
  • sodium (mg) 848,
  • Vegetables () 2,
  • Starch () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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