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Bison and Brown Rice Stuffed Peppers

4

0 min

Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers Photo 1

Time

0 min

Serving

6 persons

Calories

178

Rating

4.00★ (10)

Cuisine

Italian
Author: Victoria Buriak
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.

Ingredients

  • water: 1 cup
  • long-grain brown rice: 0.5 cup
  • ground bison: 1 pound
  • green bell peppers - tops, seeds, and membranes removed: 6 piece
  • tomato sauce: 1 can (8 ounce can)
  • Worcestershire sauce: 1 Tbsp
  • oregano: 1 Tbsp (dried)
  • all-purpose seasoning (such as Vegata®): 1 Tbsp
  • garlic powder: 0.25 tsp
  • onion powder: 0.25 tsp
  • salt and ground black pepper: (to taste)
  • tomatoes: 1 can (14.5 ounce can, diced)
  • italian seasoning: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C).
    Bison and Brown Rice Stuffed Peppers Photo 2
  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.
    Bison and Brown Rice Stuffed Peppers Photo 3
  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.
    Bison and Brown Rice Stuffed Peppers Photo 4
  4. Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
    Bison and Brown Rice Stuffed Peppers Photo 5
  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.
    Bison and Brown Rice Stuffed Peppers Photo 6
  6. Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
    Bison and Brown Rice Stuffed Peppers Photo 7
  7. Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
    Bison and Brown Rice Stuffed Peppers Photo 8

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