Lentil- and Rice-Stuffed Peppers
Ingredients
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1 ½ cup chopped carrots (3 medium)
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1 ½ cup chopped celery (3 stalks)
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1 cup brown lentils, rinsed and drained
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⅔ cup uncooked brown rice
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2 tablespoon packed brown sugar
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2 tablespoon yellow mustard
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½ teaspoon salt
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2 14.5 ounce cans vegetable broth
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½ cup water
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1 15 ounce can tomato sauce with garlic and onion
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2 tablespoon cider vinegar
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4 green and/or red sweet peppers
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Snipped fresh Italian (flat-leaf) parsley (optional)
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 (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 | 18% |
*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.