Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers

katanity

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings 178 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
  5. 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.
  6. Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
  7. Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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!

Other stories that may interest you