Ingredients

  • 4-5 bell peppers of your choice
  • 1 lb. ground bison
  • 1 cup cooked long-grain rice (cook this ahead of time, but slightly under done)
  • 1 small onion
  • 2 cloves garlic, minced
  • 1 small carrot
  • 1 small zucchini (or half of a large one)
  • 1/4 cup Italian bread crumbs (dairy-free &/or gluten-free; omit or use flax meal instead if eating Paleo)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 egg
  • 1/4 cup Daiya dairy-free mozzarella or cheddar “cheese” shreds (if no dairy issues, you can use regular cheese; if eating Paleo, omit cheese)
  • Fresh herbs for garnish (optional)

Bison Stuffed Peppers, adapted from: Kitchen Gone Rogue

Love stuffed peppers? Well you’ll love them even more with bison meat! Using all-natural, American-produced bison, grated carrots, grated zucchini, chopped onions, fresh garlic, dairy-free cheese (or regular cheese) and a tasty blend of spices, this meal is not only healthy, but extremely delicious.

Directions

  1. Wash the carrot, zucchini and bell peppers.
  2. Peel the carrot and grate it; grate the zucchini; chop the onion; peel and chop the garlic.
  3. Chop off the tops of the bell peppers and cut out the insides. Make sure you remove all the seeds.
  4. Add all of the other ingredients to a large bowl & mix well. (NOTE: if you forgot to cook the rice ahead of time, it can be completely omitted with no alterations)
  5. Fill each bell pepper with the bison veggie mixture.
  6. Place the peppers on a cookie sheet and bake at 375 degrees for 40-45 minutes, depending on the size of your bell peppers and your oven.
  7. Pull the stuffed peppers out of the oven, top with more shredded cheese and garnish with fresh herbs if desired, and let them cool a little while.
  8. Serve and enjoy!