Enjoy the flavor-packed combination of lean bison, nutritious brown rice, and colorful bell peppers with this delicious stuffed peppers recipe. The bison meat adds a unique and savory taste, while the brown rice provides a wholesome and filling base. These stuffed peppers make for a healthy and satisfying meal that can be enjoyed by the whole family. Get ready to indulge in the bold flavors and textures of this mouthwatering dish!
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground bison meat
- 1 cup cooked brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Directions
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes. Set them aside in a baking dish.
- In a large skillet over medium heat, cook the diced onion and minced garlic until they become translucent.
- Add the ground bison meat to the skillet and cook until it's no longer pink. Stir frequently to break it into smaller pieces.
- Transfer the cooked bison meat, onion, and garlic to a large mixing bowl. Add the cooked brown rice, tomato sauce, dried oregano, dried basil, salt, and black pepper. Mix well to combine all the ingredients.
- Fill each bell pepper with the bison and rice mixture, pressing it down gently to ensure they are filled evenly.
- Cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese over the tops of the peppers. Return them to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Carefully remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
- Serve the bison and brown rice stuffed peppers hot and enjoy!
