Bison Stuffed Bellpeppers Recipes

BISON AND BROWN RICE STUFFED PEPPERS

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.

BISON STUFFED PEPPERS

Steps:

• Wash the carrot, zucchini and bell peppers.
• Peel the carrot and grate it; grate the zucchini; chop the onion; peel and chop the garlic.
• Add all of the ingredients to a large bowl.
• Mix well.
• Chop off the tops of the bell peppers and cut out the insides. Make sure you remove all the seeds.
• Fill each bell pepper with the bison mixture.
• Place the peppers on a cookie sheet and bake at 375 for 40-45 minutes, depending on the size of your bell peppers and your oven.
• Pull the stuffed peppers out of the oven and let them cool a little while.
• Serve and enjoy!

BISON-STUFFED BELL PEPPERS

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.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

BISON STUFFED PORTABELLAS

Steps:

• Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
• Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
• Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
• Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
• Beat egg in large bowl. Set aside.
• Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
• Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.

BISON-STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 375°F.
• Heat the olive oil in a skillet and add the bison, onion, celery, garlic, salt and pepper. Fry over medium-high heat for about 10 minutes or until bison is browned and vegetables are soft and translucent.
• Add chipotle, smoke and chili sauce and heat through. Remove from heat.
• Sprinkle bread crumbs, then add beaten eggs. Stir quickly to incorporate eggs and breadcrumbs before the egg sets into cooked clumps.
• Spoon the mixture into the peppers, dividing evenly. Heap it up if you have enough.
• Spray a baking dish with non-stick spray and arrange peppers. Bake at 375F for 30 minutes.
• Remove from oven and sprinkle peppers with cheese. Return to oven and bake for 5 more minutes or until cheese is bubbly and browning.
• Remove from oven and let sit for 5 minutes before serving.