LENTIL AND RICE STUFFED PEPPERS

1/4 cup water

4 green and/or red bell peppers

3/4 cup uncooked brown rice

3 cups water

1/2 tsp salt

3/4 cup uncooked brown lentils, rinsed and drained

1 can (14.5-oz) 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

Snipped fresh Italian parsley for garnish, optional

Pour the 1/4 cup water into a 6-quart ovel slow cooker. Halve pepper lengthwise and remove and discard seeds and membranes.

In a large saucepan combine rice, 3 cups water and 1/4 teaspoon of the salt. Bring to a boil, stir in rice and reduce heat. Cover and simmer 15 minutes. Stir in the lentils. Cover and simmer 25 minutes more or until rice and lentils are tender. Drain off any liquid and stir in tomatoes, carrots, celery, brown sugar, mustard, vinegar, and the remaining 1/4 tsp salt.

Fill each pepper half with the rice mixture and arrange in the prepared cooker carefully stacking pepper halves on each other. Cover and cook on low 3 to 3 1/2 hours or until peppers are tender and filling is heat through.

Carefully remove peppers with a large spoon. Sprinkle with the parsley, if desired.

Yield: 8 servings

the file photo of this recipe