Bison and Brown Rice Stuffed Peppers recipe

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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

Nutrition Info

177.6 calories
carbohydrate: 23.2 g
cholesterol: 38.7 mg
fat: 1.9 g
fiber: 4.1 g
protein: 16.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 364.9 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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