Rice and Beef-Stuffed Peppers
Summer Fruit Bowl
Ingredients
- ¾ cup long-grain brown rice, rinsed
- 6 bell peppers (any color)
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1 lb ground round (or use ground chicken or turkey)
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1½ cups 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 bowl; spoon mixture into peppers.
- Return tops to peppers; arrange peppers in a greased 5- or 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 Tbsp honey
- 2 tsp lime juice
- 2 cups pineapple chunks
- 2 cups watermelon chunks
- 2 cups blueberries
Side Dish Instructions
- Whisk together honey and lime juice in a bowl. Add pineapple, watermelon, and blueberries; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
312
|
82
|
394
|
| Fat (g) | 9 | 0 | 9 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 38 | 21 | 59 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 635 | 2 | 637 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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