These bison stuffed peppers are a delicious, hearty meal, and they're healthy too!
Small Sauce Pan
1/2 cup uncooked white rice
1 cup water
1 lb ground bison
4 medium bell peppers - halved and seeded
1 large carrot - grated
1 small zucchini - grated
1 medium onion - chopped
1 tsp minced garlic
8 oz tomato sauce
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Add peppers to baking dish and add about 1/2" water to the bottom of the pan.
Bake peppers for 10 minutes, then remove from the oven and set aside.
In a small sauce pan, add rice and water and bring to a boil. Once it begins to boil, reduce to a simmer and cover. Cook until water is absorbed.
Meanwhile, place oil in a large skillet over medium-high heat. Add bison to the pan and cook until completely browned.
Add onions, carrots and zucchini to skillet. Cook until the vegetables are softened.
Add garlic, salt and pepper and cook for about 1 minute.
Add cooked rice to the skillet and stir to combine.
Add tomato sauce, turn off the heat, and stir to combine the filling.
Spoon the bison mixture into the peppers. Cover with aluminum foil and bake for 30 minutes.
Remove from the oven and sprinkle cheddar cheese on top. Then return the peppers to the oven for about 5 minutes or until the cheese is melted.
Bison meat is more lean and more dense than beef, so it takes less time and less heat to prepare. It should be cooked to reach an internal temperature between 145°F (rare) – 160°F (well done). Because it is so lean, bison meat will cook 1/3 times faster than beef. It’s a great substitute for all of your favorite beef recipes!