Bison Stuffed Bellpeppers Recipes

BISON AND BROWN RICE STUFFED PEPPERS

Bison and Brown Rice Stuffed Peppers image

Green bell peppers are filled with ground bison, cooked brown rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.

Provided by katanity

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 177.6 calories, Carbohydrate 23.2 g, Cholesterol 38.7 mg, Fat 1.9 g, Fiber 4.1 g, Protein 16.8 g, SaturatedFat 0.6 g, Sodium 364.9 mg, Sugar 6.7 g

BISON STUFFED PEPPERS

Bison Stuffed Peppers image

The best stuffed peppers anyone in our house has ever tasted, this recipe for bison stuffed peppers is sure to please even the pickiest eaters (and it hides vegetables well)!

Provided by Kelly, Kitchen Gone Rogue

Categories Appetizer Main Dish Party Food

Number Of Ingredients 15

Ingredients

4-5 bell peppers of your choice
1 lb. ground bison
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 mozzerella "cheese" shreds ((if no dairy issues, you can use regular cheese; if eating Paleo, omit cheese))

Steps:

Wash the carrot, zucchini and bell peppers.
Peel the carrot and grate it; grate the zucchini; chop the onion; peel and chop the garlic.
Add all of the ingredients to a large bowl.
Mix well.
Chop off the tops of the bell peppers and cut out the insides. Make sure you remove all the seeds.
Fill each bell pepper with the bison mixture.
Place the peppers on a cookie sheet and bake at 375 for 40-45 minutes, depending on the size of your bell peppers and your oven.
Pull the stuffed peppers out of the oven and let them cool a little while.
Serve and enjoy!

BISON STUFFED BELL PEPPERS

Bison stuffed bell peppers image

If you want a lot of flavor, an easy recipe, and something healthy, this is the recipe for you.

Provided by Darci Juris

Categories Beef

Time 5h20m

Number Of Ingredients 12

Ingredients

4-5 medium bell peppers
1 lb ground bison
1 medium zucchini, chopped
1/2 c chopped onion
1/2 c crumbled feta
1 egg
2 clove garlic, minced
1/2 tsp onion powder
1 tsp seasoning salt
1 tsp parsley flakes
1 tsp oregano flakes
1 tsp basil flakes

Steps:

1. Cut tops off of the bell peppers and remove seeds and pulp. Chop the good parts of the pepper tops to add to meat. In a large bowl, add the meat, peppers, and the rest of the ingredients. Mix well.
2. Add 1/4 cup of water to the bottom of crock pot. Stuff the meat mixture into the peppers, and gently place each in the crock pot.
3. Cook on low 4-6 hours.
4. Use tongs to remove, and slightly tilt to drain any residual juices. Serve! Healthy and delicious!

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