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Bison and Brown Rice Stuffed Peppers
Bison and Brown Rice Stuffed Peppers
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Bison and brown rice stuffed bell peppers in zesty tomato sauce offer a unique spin on a classic dish.
Ingredients:
  • 0.5 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®)
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon Italian seasoning
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • In a saucepan, bring water and rice to a gentle boil. Lower the heat, cover, and let it simmer until the rice is tender and has absorbed all the liquid, approximately 20 minutes.
  • Preheat a large skillet over medium-high heat. Brown and crumble bison in the skillet for 5 to 7 minutes; drain excess grease.
  • Place the bell peppers cut-side up in a baking dish, ensuring they are stable by slicing the bottoms if necessary.
  • Combine rice, savory bison, zesty tomato sauce, rich Worcestershire sauce, fragrant oregano, versatile all-purpose seasoning, aromatic garlic powder, flavorful onion powder, and a pinch of salt and pepper in a bowl. Stuff each bell pepper with the delicious rice-bison mixture.
  • Combine diced tomatoes and fragrant Italian seasoning in a bowl; drizzle over the stuffed peppers.
  • Roast in the oven, brushing with diced tomatoes mixture every 15 minutes, until peppers are soft, approximately 1 hour.

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