Bison Stuffed Bell Peppers
35 MINUTES
6 SERVINGS
INGREDIENTS:
- 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
STEPS FOR COOKING:
- 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