Lentil and Rice-Stuffed Peppers
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)
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.
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.
Halve sweet peppers lengthwise; remove seeds and membranes.* To serve, spoon lentil mixture in and around pepper halves. If desired, sprinkle with parsley.
* 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.
For Easy Cleaning: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.