Bison and Brown Rice Stuffed Peppers recipe
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Ingredients
- 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
Nutrition Info
- 177.6 caloriescarbohydrate: 23.2 gcholesterol: 38.7 mgfat: 1.9 gfiber: 4.1 gprotein: 16.8 gsaturatedFat: 0.6 gservingSize: -sodium: 364.9 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Bison and Brown Rice Stuffed Peppers
Directions
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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.