How to Make Bison and Brown Rice Stuffed Peppers - A Step-by-Step Guide

Stuffed peppers are a classic dish that can be found in various cuisines around the world. The combination of tender peppers filled with a savory and flavorful filling is always a crowd-pleaser. In this recipe, we're putting a unique twist on the traditional stuffed pepper by using bison meat and brown rice to create a hearty and satisfying dish that's perfect for a cozy family dinner or a special weekend meal.

Bison meat is a lean and flavorful alternative to beef, and it pairs perfe...

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Ingredients

  • 1 cup water
  • ½ cup long-grain brown rice
  • 1 pound ground bison
  • 6 green bell peppers - tops, seeds, and membranes removed
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 1 tablespoon all-purpose seasoning (such as Vegata®)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and ground black pepper to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon Italian seasoning

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
  • 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.
  • Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
  • Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
  • Nutrition

    178 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 39mg
    • Sodium: 365mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 104mg
    • Calcium: 69mg
    • Iron: 5mg
    • Potassium: 671mg