Bison Stuffed Peppers
Lean protein packed ground bison stuffed peppers are a deliciously hearty meal with a cheesy topping.
Servings: 4
Ingredients
- ½ cup dry white rice
- 1 cup water
- 12 oz ground bison
- 1 tbsp olive oil
- 4 medium bell peppers
- 1 large carrot grated
- 1 small zucchini grated
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh rosemary minced
- 8 oz tomato sauce
- ½ cup cheddar cheese grated
- salt & pepper to taste
Instructions
- Preheat oven to 400°F. Place peppers in a baking dish with about 1/2" water on the bottom. Bake peppers for 10 minutes then remove and set aside.
- Combine rice and water to a small sauce pot and bring to a boil. Once boiling, reduce to a simmer, cover and cook until water is absorbed.
- While rice cooks, place olive oil in a large skillet over medium-high heat. Add bison to the pan, breaking up into small pieces until browned. Drain most of the excess liquid from the skillet then return to heat.
- Add the onions, carrot and zucchini and cook until softened, about 3-5 minutes.
- Add the garlic, rosemary, salt and pepper to the skillet and cook until fragrant, about 1 minute.
- Add cooked rice to the skillet, stir to combine then add the tomato sauce. Turn off heat and stir to thoroughly combine filling.
- Spoon bison mixture into the halved peppers. Cover with foil and bake for 30 minutes.
- Remove from the oven, sprinkle grated cheddar cheese on top of each pepper and return to oven for about 5 minutes until cheese is just melted.