These hearty stuffed peppers are packed with savory bison and wholesome brown rice, making for a nutritious and satisfying meal. Perfect for a cozy dinner, they’re easy to prepare and full of flavor everyone will enjoy.
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Start by heating your oven to 350°F. While it’s warming up, bring some water to a boil and cook the brown rice until it’s tender and all the water is absorbed—this usually takes about 20 minutes. Meanwhile, heat a large skillet over medium-high heat and cook the bison until it’s nicely browned and crumbly, which should take around 5 to 7 minutes. Drain off any excess grease once it’s done.
Next, get your bell peppers ready by cutting off the tops and standing them upright in a baking dish. If they’re a bit wobbly, trim the bottoms carefully so they can stand steady. In a bowl, combine the cooked rice, browned bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic and onion powders, plus a pinch of salt and pepper. Mix everything well, then stuff each pepper generously with this filling.
In another bowl, stir together the diced tomatoes and Italian seasoning. Pour this mixture over the stuffed peppers in the dish. Pop the whole thing into the oven and bake for about an hour. Every 15 minutes or so, spoon some of the tomato mixture over the peppers to keep them nice and moist. When the peppers are tender and everything is bubbling, they’re ready to enjoy!
- Use fresh bell peppers for the best texture and flavor.
- Precook the rice to ensure it’s fully tender before stuffing.
- Brown the bison meat thoroughly to develop deeper flavor.
This dish offers a perfect balance of rich, lean protein and wholesome grains. It’s hearty yet healthy, making it a great choice for a satisfying meal. The combination of flavors is comforting and rich without being heavy.
Serve with a simple green salad or steamed vegetables to keep the meal light. A dollop of sour cream or a sprinkle of fresh herbs like parsley adds a nice finishing touch. This dish pairs well with a crisp white wine or a light beer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven to keep the peppers from drying out. You can also freeze the stuffed peppers; thaw overnight in the fridge before reheating.
