Rice and Beef-Stuffed Peppers
Summer Fruit Bowl
Ingredients
- ¼ cup long-grain brown rice, rinsed
- 2 bell peppers (any color)
- ⅓ cup chopped sweet onion
- 1 small clove garlic, minced
- ¼ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- ½ lb ground round (or use ground chicken or turkey)
- ⅓ cup fire-roasted diced tomatoes
- ½ cup gluten-free 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 medium bowl; spoon mixture into peppers.
- Return tops to peppers; arrange peppers in a greased 3- to 4-quart slow cooker.
- Add broth; cover and cook on LOW 6 hours or until beef is done and peppers are tender.
Side Dish Ingredients
- 1½ tsp honey
- 1 tsp lime juice
- 1 cup pineapple chunks
- 1 cup watermelon chunks
- 1 cup blueberries
Side Dish Instructions
- Whisk together honey and lime juice in a bowl. Add pineapple, watermelon, and blueberries; toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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