Bison Stuffed Peppers Recipe
If you’re looking for a bright, hearty, and flavor-packed dinner that brings both rustic charm and a sophisticated edge to your table, these Bison Stuffed Peppers are your new go-to. Lean ground bison gives the classic stuffed pepper a modern upgrade, while gentle herbs, colorful veggies, gooey cheddar, and a rich tomato sauce pull everything together beautifully. The finished dish is as stunning visually as it is satisfying—perfect for a cozy family dinner or impressing friends without spending all day in the kitchen.
Ingredients You’ll Need
Let’s talk ingredients! Each component of these Bison Stuffed Peppers has a starring role, balancing flavor, texture, and color. While the list is refreshingly simple, the end results absolutely sing when everything comes together.
- Ground bison: Lean, hearty, and slightly sweet, it gives these peppers their signature taste—lighter than beef but rich with flavor.
- Bell peppers: Choose vibrant, medium-sized peppers for bold color and a tender, sweet shell that holds up to baking.
- Dry white rice: A velvety base that soaks up all the juices and brings a soft, comforting texture to the filling.
- Carrot: Grated carrot adds subtle sweetness and moisture, plus a gorgeous pop of orange for visual appeal.
- Zucchini: Mild and tender, grated zucchini melts into the mix, sneaking more veggies into every bite.
- Yellow onion: Sautéed onion infuses the filling with mellow savoriness and aroma that permeates the whole dish.
- Fresh rosemary: Adding this both in the mix and as garnish brings a burst of earthy, aromatic depth (don’t skip it!).
- Fresh garlic: Just two cloves provide a background of warmth and punch—perfectly balanced with the rosemary.
- Olive oil: Use extra-virgin for a round, fruity taste that supports the vegetables without overpowering the bison.
- Tomato sauce: This ties the filling together, lending juiciness and a hint of tang to balance the savoriness.
- Cheddar cheese: Grated on top for the final melt, cheddar adds a gooey, indulgent finish and a hint of sharpness.
- Salt and pepper: Season every step for perfectly balanced flavors in every layer.
- Water: For cooking the rice—essential for fluffiness!
How to Make Bison Stuffed Peppers
Step 1: Pre-Bake the Peppers
Start by preheating your oven to 400°F. Arrange your halved and seeded bell peppers cut-side up in a baking dish, then pour about 1/2 inch of water into the bottom. This little steam bath helps soften the peppers so they’re perfectly tender after stuffing. Bake for 10 minutes, then take them out and set aside while you get everything else ready.
Step 2: Cook the Rice
While the peppers are baking, combine 1/2 cup dry white rice and 1 cup water in a small saucepan. Bring it to a boil, then reduce to a gentle simmer, cover, and let the rice cook until all the water is absorbed. You want fluffy, separate grains that’ll soak up the savory filling—no mushy rice here!
Step 3: Brown the Bison
Meanwhile, set a large skillet over medium-high heat and add a splash of extra virgin olive oil. Once hot, crumble in your ground bison. Break it up as it browns, letting those savory bits develop some nice color. When it’s fully browned (about 5–7 minutes), drain off most of the excess liquid, but don’t let it get dry.
Step 4: Sauté the Veggies
Add chopped onion, grated carrot, and grated zucchini right into the skillet with your bison. Sauté everything for about 3–5 minutes, until the vegetables have softened and smell incredible. This step infuses the filling with moisture, color, and a little natural sweetness.
Step 5: Stir in Garlic and Rosemary
Add garlic, minced rosemary, salt, and pepper to the skillet. Stir and let cook for one more minute—just long enough for the fragrances to bloom and permeate every bite of your filling.
Step 6: Add the Rice and Tomato Sauce
Fluff up your cooked rice with a fork and tip it into the skillet. Mix thoroughly to combine, making sure the bison, veggies, and rice are evenly dispersed. Pour in the tomato sauce, then turn off the heat. Stir until everything is luxuriously coated—this is the heart of your Bison Stuffed Peppers.
Step 7: Fill and Bake
Spoon the savory mixture into your roasted pepper halves, piling it in just to the top. Cover the dish with foil and bake at 400°F for 30 minutes. This helps everything meld and the peppers to finish becoming wonderfully tender.
Step 8: Add the Cheese
After 30 minutes, remove the foil and sprinkle cheddar over each pepper. Slide the dish back in the oven, uncovered, for 5 minutes. The cheese will melt into gooey, golden perfection—trust me, this extra step is worth it!
Step 9: Serve and Enjoy!
Your Bison Stuffed Peppers are ready to shine! Serve them warm, garnished with a sprinkle of extra minced rosemary for that final pop of herbal aroma and a flash of green.
How to Serve Bison Stuffed Peppers
Garnishes
A final flourish of fresh rosemary not only smells amazing, but also gives your Bison Stuffed Peppers a professional finish. If you want to go even further, a delicate drizzle of extra virgin olive oil or a dusting of freshly cracked black pepper just before serving adds a subtle polish.
Side Dishes
These peppers shine as a main, but they pair wonderfully with light sides. Consider a crisp green salad with a zingy vinaigrette, some garlic-roasted potatoes, or even a simple bowl of steamed green beans. Anything fresh and bright will play off the warm, hearty flavors of the Bison Stuffed Peppers.
Creative Ways to Present
For a striking presentation, try arranging the finished peppers on a big serving platter, nestled alongside a bed of herbed rice or with colorful microgreens scattered around. If you’re hosting, serve these individually plated for each guest, or let everyone help themselves family-style straight from the baking dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Bison Stuffed Peppers, you’re in luck—they save beautifully! Once cooled, store leftovers in an airtight container in the refrigerator for up to three days. The flavors meld and deepen overnight, making them even tastier the next day.
Freezing
For longer storage, you can freeze the stuffed peppers individually or as a whole dish. Wrap each pepper tightly in plastic wrap, then place in an airtight, freezer-safe container. They’ll keep well for up to two months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the peppers in a baking dish, cover well with foil, and warm in a 350°F oven until heated through (about 20 minutes). For a quick fix, you can microwave them in 1-minute intervals, but oven reheating will keep the texture closer to the original.
FAQs
Can I use brown rice or quinoa instead of white rice?
Absolutely! Brown rice or quinoa both make hearty, high-fiber swaps for the white rice in these Bison Stuffed Peppers. Just pre-cook whichever grain you choose according to package directions and use it as instructed—you might notice a slightly nuttier flavor and chewier texture.
What other cheeses work well besides cheddar?
Cheddar melts beautifully, but don’t be afraid to get creative! Monterey jack, mozzarella, or even a sprinkle of sharp provolone will add their own flair. Choose your favorite or mix two for a fun twist.
Is ground bison easy to find?
Yes! Most large supermarkets and specialty butchers now carry ground bison in the fresh or frozen section. If you can’t find it locally, you can often order it online—just make sure it’s labeled 100% bison without any blends.
Are Bison Stuffed Peppers spicy?
Not by default; the base recipe is mild and family-friendly. If you’d like a little heat, try adding a pinch of red pepper flakes to the filling, or sprinkle finely diced jalapeños in with the veggies.
Can I make this recipe dairy-free?
Definitely! Simply omit the cheddar cheese or swap in your favorite dairy-free cheese alternative. The filling will still be loaded with flavor and moisture, so you won’t lose any of the deliciousness.
Final Thoughts
There’s just something special about sharing a batch of Bison Stuffed Peppers—whether it’s their warm colors, deep flavors, or the unbeatable comfort of a home-cooked meal. Give this recipe a try, and you might just find it’s one of your new weeknight (or special occasion) favorites. Let me know how you garnish and serve yours—I can’t wait to see how you make these peppers your own!
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Bison Stuffed Peppers Recipe
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
These Bison Stuffed Peppers are a flavorful and nutritious twist on a classic dish. Savory ground bison is combined with aromatic vegetables, herbs, and cheese, then baked inside sweet bell peppers until tender. A satisfying and protein-packed meal that is sure to impress!
Ingredients
Main Ingredients:
- 1/2 cup dry white rice
- 1 cup water
- 12 ounces ground bison
- 1 tablespoon extra virgin olive oil
For the Filling:
- 4 medium bell peppers (halved and seeded)
- 1 large carrot (grated)
- 1 small zucchini (grated)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon minced fresh rosemary + extra for garnish
- Salt and pepper to taste
- 8 ounces tomato sauce
- 1/2 cup grated cheddar cheese
Instructions
- Preheat Oven: Preheat oven to 400°F. Place peppers in a baking dish with water. Bake for 10 minutes and set aside.
- Cook Rice: Cook rice in water until absorbed. Set aside.
- Sauté Bison: Brown bison in olive oil. Add onions, carrot, zucchini, garlic, rosemary, salt, and pepper. Cook until fragrant.
- Combine Filling: Add cooked rice and tomato sauce to the skillet. Stir to combine.
- Fill Peppers: Spoon bison mixture into peppers. Bake covered for 30 minutes.
- Add Cheese: Sprinkle cheddar cheese on top of each pepper. Bake for 5 more minutes.
- Serve: Garnish with rosemary and serve warm.
Notes
- For a vegetarian option, substitute bison with cooked lentils or mushrooms.
- You can customize the filling with your favorite herbs and spices.
- These stuffed peppers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Bison Stuffed Peppers, Stuffed Bell Peppers, Bison Recipe, Healthy Dinner
