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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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

206 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 848 mg sodium. 40 g carbohydrates; 10 g fiber; 9 g sugar; 9 g protein;

Reviews (1)

16 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/14/2017
Y[u should try these recipes with sweet potatoes or round squash.. Yummy!!