Bison And Brown Rice Stuffed Peppers Recipes

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BISON AND BROWN RICE STUFFED PEPPERS



Bison and Brown Rice Stuffed Peppers image

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.

Provided by katanity

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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 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, Sodium 364.9 mg, Sugar 6.7 g

BROWN RICE STUFFED PEPPERS



Brown Rice Stuffed Peppers image

For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. -Hope Huggins, Santa Cruz, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 medium green peppers
3/4 cup uncooked brown rice
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
Pepper to taste

Steps:

  • Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. , Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 424mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BISON-STUFFED BELL PEPPERS



Bison-Stuffed Bell Peppers image

"I serve lean stuffed peppers with an Italian salad for a complete, healthy meal," says buffalo rancher Marlene Groves, Kiowa, Colorado.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8

4 large green, sweet yellow or red peppers
1 egg
1-1/2 cups meatless spaghetti sauce, divided
1/4 cup chopped onion
1 teaspoon Italian seasoning
1/2 cup dry bread crumbs
1/2 cup shredded Italian cheese blend, divided
1 pound ground bison

Steps:

  • Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large bowl, combine the egg, 1/2 cup spaghetti sauce, onion, Italian seasoning, bread crumbs and 1/4 cup cheese. Crumble buffalo over mixture and mix well. Spoon into peppers. Place in a greased 3-qt. baking dish. Top with remaining spaghetti sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 450 calories, Fat 23g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 717mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 30g protein.

BEEF AND RICE STUFFED BELL PEPPERS



Beef and Rice Stuffed Bell Peppers image

Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

6 bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  • Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  • Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
  • Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
  • Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

BISON AND BROWN RICE STUFFED PEPPERS



Bison and Brown Rice Stuffed Peppers image

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.

Provided by katanity

Categories     Stuffed Bell Peppers

Time 1h45m

Yield 6

Number Of Ingredients 13

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

Steps:

  • 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 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, Sodium 364.9 mg, Sugar 6.7 g

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