Bison Stuffed Peppers

Bison Stuffed Bell Peppers

Jessi D

Ingredients

  • 1 pound ground bison
  • 1 medium white onion, diced
  • 1 TB tomato paste
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 TB dried oregano
  • 6 bell peppers - I like a mixed variety of 2 yellow, 2 green and 2 red
  • Shredded cheese - mozzarella or Mexican cheese
  • 2 cups cooked rice - I prefer brown rice

Directions

  1. Preheat oven to 400

  2. Heat some oil in skillet over medium

  3. Add diced onion and cook until soft, about 5 minutes

  4. Stir in tomato paste and garlic and cook until garlic becomes fragrant, about 1-2 minutes

  5. Add bison to skillet and brown meat, season with salt and pepper

  6. Once browned, add in diced tomatoes and cooked rice

  7. Add oregano, and season with additional salt and pepper, to taste

  8. Cut tops off peppers and scoop out the core and seeds

  9. Place peppers in a baking pan, cut side up and drizzle with olive oil (not all peppers have a perfectly even bottom, so I have learned to use a pan with sides as I need to prop some of them up)

  10. Spoon bison mixture into the peppers

  11. Top each pepper with a generous amount of cheese

  12. Bake peppers 25 minutes, uncovered*, or longer until cheese is bubbly and gets color

  13. Remove from oven and garnish with chopped cilantro
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