bison and brown rice stuffed peppers

Ingredients

• Servings: 6
• 1 cup water
• 1/2 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®)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon italian seasoning

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• 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.