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Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers

  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 45 m
katanity

katanity

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.

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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