Bison Stuffed Bellpeppers Recipes

Steps:

• 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.

Steps:

• 1. Cut tops off of the bell peppers and remove seeds and pulp. Chop the good parts of the pepper tops to add to meat. In a large bowl, add the meat, peppers, and the rest of the ingredients. Mix well.
• 2. Add 1/4 cup of water to the bottom of crock pot. Stuff the meat mixture into the peppers, and gently place each in the crock pot.
• 3. Cook on low 4-6 hours.
• 4. Use tongs to remove, and slightly tilt to drain any residual juices. Serve! Healthy and delicious!

Steps:

• Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large bowl, combine the egg, 1/2 cup spaghetti sauce, onion, Italian seasoning, bread crumbs and 1/4 cup cheese. Crumble buffalo over mixture and mix well. Spoon into peppers. Place in a greased 3-qt. baking dish. Top with remaining spaghetti sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.