Lentil- and Rice-Stuffed Peppers
35g CARB
Serves 8
Hands On 20 min.
Slow cook 3 hr.
- 3¼ cups water
- ¾ cup uncooked brown rice
- ½ tsp. salt
- ¾ cup dried brown lentils, rinsed and drained
- 1 14.5-oz. can diced tomatoes with garlic and onion, undrained
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 Tbsp. packed brown sugar*
- 1 Tbsp. yellow mustard
- 1 Tbsp. cider vinegar
- 4 green and/or red sweet peppers
- Snipped fresh Italian parsley (optional)
1. In a large saucepan combine 3 cups of the water, the rice, and ¼ tsp. of the salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in lentils. Cover and simmer 25 minutes more or until rice and lentils are tender. Drain off any liquid. Stir in the remaining ¼ tsp. salt and the next six ingredients (through vinegar).
2. Meanwhile, pour the remaining ¼ cup of the water into a 6-qt. oval slow cooker. Halve sweet peppers lengthwise; remove and discard seeds and membranes. Fill each pepper half with rice mixture and arrange in the prepared cooker, carefully stacking stuffed pepper halves on top of each other.
3. Cover and cook on low 3 to 3½ hours or until peppers are tender and filling is heated through. Using a large spoon, carefully remove peppers from cooker. If desired, sprinkle with parsley.
PER SERVING (1 stuffed pepper each) cal 174, fat 1 g (0 g sat. fat), chol 0 mg, sodium 343 mg, carb 35 g (5 g fiber, 8 g sugars), pro 7 g
*Sugar Sub We do not recommend a sugar sub for this recipe.
