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
Scale
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
