Recipes and Cooking Lentil- and Rice-Stuffed Peppers 4.1 (15) 1 Review 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 BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Slow Cook Time: 3 hrs Total Time: 3 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ cup chopped carrots (3 medium) 1 ½ cup chopped celery (3 stalks) 1 cup brown lentils, rinsed and drained ⅔ 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) 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. 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. Rate it Print Nutrition Facts (per serving) 206 Calories 1g Fat 40g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.