Bison Stuffed Peppers Recipes

BISON STUFFED BELL PEPPERS

Steps:

• 1. Cut tops off of the bell peppers and remove seeds and pulp. Chop the good parts of the pepper tops to add to meat. In a large bowl, add the meat, peppers, and the rest of the ingredients. Mix well.
• 2. Add 1/4 cup of water to the bottom of crock pot. Stuff the meat mixture into the peppers, and gently place each in the crock pot.
• 3. Cook on low 4-6 hours.
• 4. Use tongs to remove, and slightly tilt to drain any residual juices. Serve! Healthy and delicious!

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 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.

ITALIAN STUFFED CUBANELLE PEPPERS

Steps:

• Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
• Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
• Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
• Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.