Bison Stuffed Peppers
Bison Stuffed Bell Peppers
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
Preheat oven to 400
Heat some oil in skillet over medium
Add diced onion and cook until soft, about 5 minutes
Stir in tomato paste and garlic and cook until garlic becomes fragrant, about 1-2 minutes
Add bison to skillet and brown meat, season with salt and pepper
Once browned, add in diced tomatoes and cooked rice
Add oregano, and season with additional salt and pepper, to taste
Cut tops off peppers and scoop out the core and seeds
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)
Spoon bison mixture into the peppers
Top each pepper with a generous amount of cheese
Bake peppers 25 minutes, uncovered*, or longer until cheese is bubbly and gets color
Remove from oven and garnish with chopped cilantro
Recipe Note
*I like my peppers to still be dense and have some crisp to them, so cooking uncovered keeps them from steaming and softening. If you want a soft pepper, cover peppers with foil before cooking and add an additional 10min of cooking time to the end of the 25min and remove the foil to allow the cheese to brown and bubble
