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Bison and Brown Rice Stuffed Peppers Recipe

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Bison and Brown Rice Stuffed Peppers Recipe



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
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 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.

  • Step 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.

  • Step 4

    Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.

  • Step 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.

  • Step 6

    Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.

  • Step 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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