Bison Stuffed Bell Peppers




  • 1lb ground bison
  • 1 medium white onion, diced
  • 1 tbsp tomato paste
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp dried oregano
  • 6 bell peppers (any colour)
  • shredded cheese (Mozzarella or Mexican cheese)
  • 2 cups cooked rice


  • Preheat oven to 400
  • Heat some oil in a skillet at medium
  • Add diced onions and cook until soft, for about 5 minutes
  • Stir in tomato paste and garlic and cook until garlic becomes fragrant, for about 1-2 minutes
  • Add bison to skillet and brown the meat, season with salt and pepper
  • Once browned, add in diced tomatoes and cooked rice
  • Add oregano, and season it with additional salt and pepper, to taste
  • Cut tops of peppers off and scoop out the core and seeds
  • Place peppers in a baking pan, cut side up and drizzle with olive oil
  • Scoop bison mixture into the peppers
  • Top each pepper with a generous amount of cheese
  • Bake peppers 25 minutes, uncovered, or longer (if needed) until cheese is bubbly and gets colour
  • Remove from oven and garnish with chopped cilantro