Lentil- and Rice-Stuffed Peppers
Recipe from Diabetic Living



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Servings: 8
Serving size: 1  cup lentil mixture
Prep Time: 30 mins
Related Categories: Slow Cooker, Vegetables, Vegetarian
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Ingredients
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    1 1/2  cups 
    chopped carrots
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    1 1/2  cups 
    chopped celery
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    1   cup 
    dry brown lentils, rinsed and drained
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    2/3  cup 
    brown rice
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    2   tablespoons 
    yellow mustard
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    1   tablespoon 
    packed brown sugar
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    1  14  ounce can 
    vegetable broth
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    2 1/4  cups 
    water
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    1  15  ounce can 
    tomato sauce with garlic and onion
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    2   tablespoons 
    cider vinegar
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    4   
    red and/or green sweet peppers
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    Snipped fresh flat-leaf parsley (optional)

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 (µg) 157.24, Cobalamin (Vit. B12) (µg) 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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