Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers

2
katanity 0

"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."

Ingredients

1 h 45 m {{adjustedServings}} servings 178 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
  5. 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.
  6. Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
  7. Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Great recipe. I added another 8 ounces of tomato sauce and then fresh mozzarella slices on top of the peppers with 15 minutes cooking time left. Excellent.

This was a great recipe. I used elk meat!