Bison And Brown Rice Stuffed Peppers Recipe

Bison And Brown Rice Stuffed Peppers Recipe. Add bison to skillet and brown meat, season with salt and pepper. Fill each bell pepper with the bison mixture.

In a large skillet over medium heat, heat oil. Notes you can use bison meat in place of beef (or really any healthy meat of your choosing). In a small saucepan, prepare rice according to package instructions, or use leftover cooked rice.

In A Small Saucepan, Prepare Rice According To Package Instructions, Or Use Leftover Cooked Rice.

Hollow out the peppers and stand them up in a baking dish. Add some cilantro and avocado if desired. Drain meat and mix with cooked rice and tomatoes.

2 Cups Cooked (Sprouted) Brown Rice.

Tomato sauce of choosing (i used a pasta sauce) *this is all that i used, since bison has a nice enough taste on its own. Drain and rinse in cold water; A lot more moist than ground turkey stuffed green peppers.

Cut Tops Off Peppers And Remove Seeds.

Place peppers in boiling water for about 10 minutes to soften their skins. Add tomato and stir to combine. In a large skillet over medium heat, heat oil.

Cook The Beef And Spices In A Large Skillet.

Bison and brown rice stuffed peppers Ghee (or butter, or olive oil) 2 cups extra lean ground bison. It didn’t need to cook for the full hour, just about 40 minutes depending on how soft you like the green peppers.

Cook Onion Until Translucent, About 5 Minutes.

Sprinkle with a little extra. Add ground bison and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add tomato and stir to combine.