Lentil and Rice Stuffed Peppers
1 1/2 cups chopped carrots (3 medium)
1 1/2 cups chopped celery (3 stalks)
1 cup brown lentils, rinsed and drained
2/3 cup uncooked brown rice
2 tablespoons packed brown sugar
2 tablespoons yellow mustard
1/2 teaspoon salt
2 14 1/2 ounce cans vegetable broth
1/2 cup water
1 15 ounce can tomato sauce with garlic and onion
2 tablespoons cider vinegar
4 green and/or red sweet peppers
Snipped fresh Italian (flat-leaf) parsley (optional)
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.
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.
Halve sweet peppers lengthwise; remove seeds and membranes.* To serve, spoon lentil mixture in and around pepper halves. If desired, sprinkle with parsley.