Bison Poblano Peppers

Just another easy weeknight dinner ready in less than an hour!  I used fresh poblano peppers from the farmers market and they carried the perfect amount of heat to add to the flavor of the dish.  Using some pantry staples, this recipe comes together quickly and is sure to please even the pickiest easter in the family.  I had leftover rice from the day before so I got to skip the rice cooking for the evening but if you don't have leftover rice even instant rice will work great, I vote for the easiest option.  If you have a pack of taco seasoning on hand, that can sub in for the other spices.  See this recipe is just getting easier and easier!

Stuffed Bison Poblano Peppers

J D

Bison Poblano Peppers

Ingredients

  • 1 LB ground bison
  • 4 – 6 large poblano peppers (sliced lengthwise with seeds and ribs removed)
  • 1 yellow onion, diced
  • ½ cup canned corn, drained or frozen corn thawed
  • ½ cup black beans, drained
  • 1 4.5oz can green chilis
  • 1 15oz can fire roasted diced tomatoes, drained
  • 1 cup cooked rice, day old rice or cook according to the package
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt & pepper
  • Mexican cheese blend or mozzarella
  • Fresh cilantro
  • Optional: Pico de gallo, guacamole, sour cream and salsa for topping

Directions

  1. Preheat oven to 350

  2. Lightly grease baking sheet

  3. Arrange peppers in a single layer on baking sheet

  4. Bake peppers in oven for approximately 10 minutes, once time is up remove and set aside

  5. Heat some cooking oil in a skillet over medium high heat

  6. Add bison to skillet, season with salt and pepper

  7. Once bison starts to brown, add diced onion and continue to cook for a few minutes

  8. Add cumin, chili powder, onion and garlic powders and smoked paprika, stir to combine

  9. Stir in tomatoes, rice, corn, black beans and green chilis to skillet

  10. Cook for another 1 – 2 minutes

  11. Remove bison mixture from heat

  12. Spoon mixture into the cooked peppers

  13. Top with cheese, the more the merrier!

  14. Return peppers to oven and cook for another 10 – 15 minutes, until cheese is melted

  15. Remove from oven

  16. Top with cilantro and optional toppings: Pico de gallo, guacamole, sour cream and salsa

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