Slow Cooker
Rice and Beef-Stuffed Peppers
Cranberry-Walnut Spinach Salad
Ingredients
- 1 cup white or brown rice
- 6 large bell peppers (any color)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1 lb ground beef
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1¼ cups low-sodium chicken broth
Instructions
- Cook rice according to package directions.
- Cut tops off bell peppers, and reserve for later use; remove seeds and membranes. Combine cooked rice, onion, garlic, thyme, salt, pepper, beef, and tomatoes in a bowl; spoon mixture into peppers.
- Return tops to peppers; arrange peppers in a greased 5- to 6-quart slow cooker.
- Add broth; cover and cook on LOW 6 hours or until beef is done and peppers are tender.
Side Dish Ingredients
- 1 (10-oz) pkg spinach
- ½ cup dried cranberries
- ½ cup chopped walnuts
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
176
|
561
|
| Fat (g) | 16 | 13 | 29 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 40 | 16 | 56 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 435 | 224 | 659 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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