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.

Lentil- and Rice-Stuffed Peppers
Photo: Blaine Moats
Prep Time:
25 mins
Slow Cook Time:
3 hrs
Total Time:
3 hrs 25 mins


  • 1 ½ cup chopped carrots (3 medium)

  • 1 ½ cup chopped celery (3 stalks)

  • 1 cup brown lentils, rinsed and drained

  • cup uncooked brown rice

  • 2 tablespoon packed brown sugar

  • 2 tablespoon yellow mustard

  • ½ teaspoon salt

  • 2 14.5 ounce cans vegetable broth

  • ½ cup water

  • 1 15 ounce can tomato sauce with garlic and onion

  • 2 tablespoon cider vinegar

  • 4 green and/or red sweet peppers

  • Snipped fresh Italian (flat-leaf) parsley (optional)


  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.


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
1g Fat
40g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 206
% Daily Value *
Total Fat 1g 1%
Sodium 848mg 37%
Total Carbohydrate 40g 15%
Total Sugars 9g
Protein 9g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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