Lentil- and Rice-Stuffed Peppers

Lentil- and Rice-Stuffed Peppers

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Slow Cooker, Vegetables, Vegetarian
Recipe from Diabetic Living
SERVINGS
8
SERVING SIZE
1  cup lentil mixture
PREP TIME
30 mins

Lentil- and Rice-Stuffed Peppers

Recipe from Diabetic Living
Recipe from Diabetic Living
Lentil- and Rice-Stuffed Peppers
SERVINGS
8
SERVING SIZE
1  cup lentil mixture
PREP TIME
30 mins
not yet rated
add your rating
add a comment

Related Categories:

Slow Cooker, Vegetables, Vegetarian
Ingredients
  • 1 1/2  cups chopped carrots
  • 1 1/2  cups chopped celery
  • 1   cup dry brown lentils, rinsed and drained
  • 2/3  cup brown rice
  • 2   tablespoons yellow mustard
  • 1   tablespoon packed brown sugar
  • 1  14  ounce can vegetable broth
  • 2 1/4  cups water
  • 1  15  ounce can tomato sauce with garlic and onion
  • 2   tablespoons cider vinegar
  • 4   red and/or green sweet peppers
  •  Snipped fresh flat-leaf parsley (optional)
Related Video
How to Make a Spanish Rice

Making your own rice is a great option if you are watching your sodium. Tomatoes, spices and veggies is all it takes to make this easy, healthy recipe.

Directions
1. 
In a 3-1/2- or 4-quart slow cooker combine carrots, celery, lentils, uncooked brown rice, mustard, brown sugar, and salt. Stir in vegetable 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 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.

Note

  • *

    If desired, in a Dutch oven cook sweet pepper halves in a large amount of boiling water about 3 minutes or until crisp-tender. Drain well.

nutrition information

Per Serving: cal. (kcal) 203, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 39, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 11, sugar (g) 8, pro. (g) 9, vit. A (IU) 57.34, vit. C (mg) 0.8, Thiamin (mg) 0.33, Riboflavin (mg) 0.14, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 157.24, Cobalamin (Vit. B12) (g) 0, sodium (mg) 511, Potassium (mg) 523, calcium (mg) 40.39, iron (mg) 2.88, Vegetables () 1.5, Starch () 2, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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