Bison and Brown Rice Stuffed Peppers

Bell peppers stuffed with bison and brown rice in a seasoned tomato sauce is a new twist on the traditional stuffed peppers.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 178 Calories

Ingredients

• 1 cup water
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 pound ground bison
• 6 green bell peppers - tops, seeds, and membranes removed
• 1 tablespoon all-purpose seasoning (such as Vegata®)
• 0.25 teaspoon garlic powder
• 0.5 cup long-grain brown rice
• 0.25 teaspoon onion powder

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.

Step 3

Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step 4

Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.

Step 5

Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper together in a bowl. Spoon rice-bison mixture into each bell pepper.

Step 6

Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.

Step 7

Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.