Rice-and-Beef Stuffed Peppers, Green Beans and Fruit Bowl

By schmidtamy98

Ingredients

• 1/4 cup brown rice
• 2 organic bell peppers (any color)
• 1/2 sweet onion, chopped
• 1 clove garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 lb ground round
• 3/4 cup all-natural marinara sauce
• 1 (14.5-oz) can reduced-sodium chicken broth
• 1/2 lb green beans, trimmed
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup cubed fresh pineapple
• 1/2 cup cubed fresh watermelon
• 1 small container fresh blueberries
• 1 1/2 tsp honey
• 1 tsp fresh lime juice

Preparation

Step 1

Cook rice according to package instructions.
Cut tops off bell peppers, and reserve for later
use; remove seeds and membranes. Combine
cooked rice, onion, garlic, thyme, salt, pepper,
ground round and marinara in a medium bowl;
spoon mixture into peppers. Return tops to
peppers; arrange peppers in a greased 3-quart
slow cooker. Add broth; cover and cook on
LOW 4 hours or until ground beef is cooked and
peppers are tender.
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Place green beans in a steamer basket over
simmering water; cook 5 minutes or until crisptender.
Transfer to a serving bowl; toss with oil,
salt and pepper. Combine pineapple,
watermelon and blueberries in a separate
serving bowl. Whisk together honey and lime
juice. Pour over fruit; toss to coat.