Bison Stuffed Bell Peppers



  • 1 LB ground bison
  • 1 medium while onion, diced
  • 1 TB tomato paste
  • 4 cloves of garlic, minced
  • 1 can (14.5oz) diced tomatoes
  • 1 TB dried oregano
  • 6 bell peppers – I like a variety of red, green and yellow
  • Shredded Mexican cheese blend
  • Chopped cilantro
  • 2 cups cooked rice – I prefer brown rice




  1. Preheat oven to 400
  2. Heat some oil in skillet over medium
  3. Add diced onion
  4. Cook until soft, about 5 minutes
  5. Stir in tomato paste and garlic and cook until garlic becomes fragrant, about 1-2 minutes
  6. Add bison to skillet and brown meat
  7. Season with salt and pepper
  8. Add in diced tomatoes and cooked rice
  9. Add oregano, and season with additional salt and pepper, to taste
  10. Cut tops off peppers and scoop out the core and seeds
  11. Place on 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)
  12. Spoon bison mixture into the peppers
  13. Top each pepper with a generous amount of cheese
  14. Bake peppers 25 minutes, uncovered*, or longer until cheese is bubbly and gets color
  15. Remove from oven and garnish with chopped cilantro

*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