Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers

by Robin Bertrand 2 years ago
4.7 (7)
1 hour
177.6 kcal
23.2 g carbs
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Description

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
  • 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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. 4. Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
  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.
  6. 6. Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
  7. 7. Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
Nutrition Facts
serving: 6 servings
calories: 177.6 kcal
carbohydrates: 23.2 g
protein: 16.8 g
saturated fat: 0.6 g
cholesterol: 38.7 mg
sodium: 364.9 mg
fiber: 4.1 g
sugar: 6.7 g