Stuffed Peppers with Bison and Brown Rice

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

Step 1

Lightly heat your oven to 350°F. While it’s warming up, bring some water to a boil and cook the brown rice until it’s tender and all the water is absorbed—this usually takes about 20 minutes. Meanwhile, 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 once it’s done.

Step 2

Get your bell peppers ready by cutting off the tops and standing them upright in a baking dish. If they’re a bit wobbly, trim the bottoms carefully so they can stand steady. In a bowl, combine the cooked rice, browned bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic and onion powders, plus a pinch of salt and pepper. Mix everything well, then stuff each pepper generously with this filling.

Step 3

In another bowl, stir together the diced tomatoes and Italian seasoning. Pour this mixture over the stuffed peppers in the dish. Pop the whole thing into the oven and bake for about an hour. Every 15 minutes or so, spoon some of the tomato mixture over the peppers to keep them nice and moist. When the peppers are tender and everything is bubbling, they’re ready to enjoy!