Lentil- and Rice-Stuffed Peppers

15 Ratings
  • 5 4
  • 4 9
  • 3 1
  • 2 1
  • 1 0

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.

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

slow-cook:
3 hrs
total:
3 hrs 25 mins
prep:
25 mins
Servings:
8
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

*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

Per Serving:
206 calories; fat 1g; carbohydrates 40g; insoluble fiber 10g; sugars 9g; protein 9g; sodium 848mg.
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