Ground bison, cooked brown rice, tomato sauce, and seasonings are stuffed inside green bell peppers, which are then baked for an hour with more tomato sauce and Italian flavor.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
- 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.
- Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
- Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 365 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
It was good, and next time I’d make changes so it can be better. Other reviews mentioned adding extra tomato sauce. I’d add the extra to the bison/rice mix. Basting every 5 minutes never freed enough space in the pepper to add more sauce. I’d also reduce the Worcestershire to 2tsp because that flavor dominated. Like others, I added mozzarella cheese during the last 15 minutes cook time. Next time I might add a 1/4 cup mozzarella to the meat/rice mix to get a more gooey texture. I used large peppers and this mix made enough for 4 rather than 6, but that was fine-the texture of the peppers was just right with a full hour cook time. Another change I made was to eliminate the garlic and onions, as we don’t use those (following a gut friendly diet). I added more Italian spices, plus a small amount of chipotle powder and the dish was tasty. Looking forward to making it again.
I made with Bison, used Ancient Grains instead of rice and I added black beans. I also added a slice of mozzarella cheese to the top of each pepper the last 15 minutes as noted by another review here and sprinkled so dried basil on top. This was really good and will make again. Thank you for the recipe. (Apologies for the duplicate pictures – first time adding pic)
It came out so awesome, the meat and rice and the spices were just right and the peppers were cooked with perfection not soft and not hard was just right, there was a crunch to the peppers and very easy to cut…My family Loved it!!
I added another 8 ounces of tomato sauce and sprinkled shredded mozzarella cheese on top. It didn’t need to cook for the full hour, just about 40 minutes depending on how soft you like the green peppers. A lot more moist than ground turkey stuffed green peppers.
I made it with lean ground turkey because I couldn’t find Bison. Was very good. I’m gonna sub either the tomatoes or the tomato sauce with some picante next time to give it a little kick.
I found bison meat at Trader Joes and needed a recipe, so this was a great find. I diced up onion and mushrooms and sauteed them, then added it to the bison filling. I also used a shredded cheese blend on top (I think it’s mozzarella and parmesan). Turned out great! I might try it with ground turkey next time.
Great recipe. I added another 8 ounces of tomato sauce and then fresh mozzarella slices on top of the peppers with 15 minutes cooking time left. Excellent.
This was a great recipe. I used elk meat!