These stuffed peppers are a hearty and healthy meal, combining lean bison with wholesome brown rice for a satisfying flavor. Perfect for a cozy dinner, they’re easy to make and packed with nutrition.
Start by heating your oven to 350°F (175°C). While that’s warming up, bring some water and the rice to a boil in a saucepan. Once it boils, lower the heat to medium-low, cover it, and let it simmer gently until the rice is soft and all the water is absorbed—this should take about 20 minutes.
Next, heat a large skillet over medium-high heat and cook the ground bison, stirring occasionally, until it’s nicely browned and crumbly—around 5 to 7 minutes. Drain off any excess grease and set the meat aside.
Prepare your bell peppers by cutting off the tops and removing the seeds. If they don’t stand up well, carefully slice a little off the bottoms so they sit flat in your baking dish.
In a bowl, mix together the cooked rice, browned bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper. Fill each pepper with this mixture, packing it in gently.
Combine the diced tomatoes with Italian seasoning in a separate bowl, then pour this over and around the stuffed peppers in the dish.
Pop the peppers in the oven and bake for about an hour, basting them with the tomato mixture every 15 minutes or so. You’ll know they’re done when the peppers are tender and everything is bubbly and delicious.
- Choose peppers that are firm and brightly colored for the best presentation and texture.
- Precook the rice and bison thoroughly before stuffing to ensure even cooking.
- Cover the stuffed peppers with foil while baking to keep them moist, then remove the foil near the end for a slight crisp on top.
This dish combines lean, flavorful meat with wholesome brown rice and vibrant peppers. It’s a nutritious and satisfying meal that offers a great balance of protein, fiber, and vegetables. Plus, it’s colorful and comforting, making it perfect for any night of the week.
Serve these stuffed peppers with a fresh green salad or steamed vegetables for a complete meal. A dollop of sour cream or a sprinkle of shredded cheese on top can add extra creaminess and flavor. They also pair well with a light vinaigrette or a side of roasted potatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven or microwave until heated through. You can also freeze the stuffed peppers, wrapped tightly, for up to 2 months; thaw overnight in the fridge before reheating.
