Peppers Stuffed with Bison and Brown Rice

Ingredients 0/13

Step 1

Gently heat your oven to 350°F (175°C). While it’s warming up, bring some water and the brown rice to a boil in a saucepan. Once boiling, lower the heat, cover it, and let it simmer gently until the rice is soft and the water has been absorbed—this usually takes about 20 minutes.

Step 2

Heat a large skillet over medium-high heat and cook the bison until it’s nicely browned and crumbly, which should take around 5 to 7 minutes. Drain off any excess grease and set the meat aside.

Step 3

Prepare your bell peppers by slicing off the tops and trimming the bottoms a bit if needed so they can stand up straight in your baking dish.

Step 4

In a bowl, combine the cooked rice, browned bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper. Give everything a good mix and then stuff each pepper with this flavorful filling.

Step 5

Mix the diced tomatoes with the Italian seasoning in another bowl, then pour this mixture over and around the stuffed peppers in the dish.

Step 6

Pop the peppers into the oven and bake them for about an hour, basting with the tomato mixture every 15 minutes to keep them nice and juicy. When the peppers are tender and everything smells amazing, they’re ready to enjoy!