Lean protein packed ground bison stuffed peppers are a deliciously hearty meal with a cheesy topping. A healthier alternative to beef & easy recipe to make!
1tablespoonminced fresh rosemary + extra for garnish
salt and pepper to taste
8ouncestomato sauce
1/2cupgrated cheddar cheese
Instructions
Preheat oven to 400°F. Place peppers in a baking dish with about 1/2" water on the bottom. Bake peppers for 10 minutes then remove and set aside.
Combine rice and water to a small sauce pot and bring to a boil. Once boiling, reduce to a simmer, cover and cook until water is absorbed. (*see note)
While rice cooks, place olive oil in a large skillet over medium-high heat. Add bison to the pan, breaking up into small pieces until browned. Drain most of the excess liquid from the skillet then return to heat.
Add the onions, carrot and zucchini and cook until softened, about 3-5 minutes.
Add the garlic, rosemary, salt and pepper to the skillet and cook until fragrant, about 1 minute.
Add cooked rice to the skillet, stir to combine then add the tomato sauce. Turn off heat and stir to thoroughly combine filling.
Spoon bison mixture into the halved peppers. Cover with foil and bake for 30 minutes.
Remove from the oven, sprinkle grated cheddar cheese on top of each pepper and return to oven for about 5 minutes until cheese is just melted.
Serve warm and garnish with extra minced rosemary if desired.
Notes
*Alternatively, use leftover cooked rice or pre-cooked convenience rice from a bag. You want about 1.5 cups cooked rice.