Lentil and Rice Stuffed Peppers with Sweet and Spicy Tomato Sauce Recipe

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150 mins (prep 30, cooking 120)
22 ingredients
4 servings
Stuffed peppers are something I grew up eating. My mom usually made them with turkey or beef, a little bit of rice, and a tomato sauce topping. They were always delicious, but I was excited to try a version that my vegetarian boyfriend and I could enjoy. I made this filling with a base of lentils and brown rice, flavored with carrots, celery, onion, apple, currants, and thyme.

Categories:  american ,
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Serving Size (330.48 g)
Servings 4
Amount per Serving
Calories 398.01 Calories from Fat 183.33
% Daily Value *
Total Fat 20.37g 125.37%
Saturated Fat 8.82g 176.32%
Trans Fat 0.49g %
Cholesterol 31.79mg 42.39%
Sodium 165.66mg 27.61%
Total Carbohydrate 47.23g 62.98%
Dietary Fiber 15.58 g 249.22%
Sugars 18.54 g %
Protein 11.67g 93.35%
Vitamin A 5155.85IU% Vitamin C 18.59mg%
Calcium 93.71mg% Iron 4.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
long-grain brown rice, vegetable broth or stock, fresh thyme, salt and pepper, green bell peppers, dark brown sugar, apple cider vinegar