Bison And Brown Rice Stuffed Peppers
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Water1 cup
Brown Rice (long-grain)450 g
Ground Bison230 g
Tomato Sauce (can)1 tbsp
Worcestershire Sauce1 tbsp
Oregano (dried)1 tsp
Garlic Powder1 tsp
Onion Powder1
Salt1 tsp
Italian SeasoningDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Bring water and rice to a boil in a saucepan
3
Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes
4
Heat a large skillet over medium-high heat
5
Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease
6
Arrange bell peppers, cut-side up, in a baking dish
7
Slice bottoms of peppers if needed so they stand upright
8
Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper together in a bowl
9
Spoon rice-bison mixture into each bell pepper
10
Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers
11
Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour