Brown Rice and Bison Stuffed Bell Peppers

Name: Brown Rice and Bison Stuffed Bell Peppers
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp All-Purpose Seasoning; 14.5 oz Diced Tomatoes; 1 tbsp Dried Oregano; 0.25 tsp Garlic Powder; 6 whole Green Bell Pepper; 1 lb Ground Venison; 1 tsp Italian Seasoning; 0.5 cup Long-Grain Brown Rice; 0.25 tsp Onion Powder; 1 pinch Salt & Pepper; 8 oz Tomato Sauce; 1 cup Water; 1 tbsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Comfort-Food

Brown Rice and Bison Stuffed Bell Peppers feature juicy green peppers packed with tender brown rice and well-seasoned ground bison, then finished with herbed tomatoes for a cozy, Italian-leaning flavor. It’s hearty without feeling heavy, ideal for a relaxed family dinner or meal prep that reheats beautifully the next day.

Prep20 mins
Cook1 hr 25 mins
Serves6
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Bring water and rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
3

Heat a large skillet over medium-high heat; add bison. Cook, stirring, until browned and crumbly, 5 to 7 minutes; drain and discard the grease.
4

Arrange the bell peppers, cut-sides up, in a baking dish. Slice the bottoms of the peppers if needed so they stand upright.
5

Combine rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper in a bowl; spoon the mixture into each bell pepper.
6

Combine diced tomatoes and Italian seasoning in a bowl; pour over the stuffed peppers.
7

Bake in the preheated oven until the peppers are tender, about 1 hour, basting with the diced tomato mixture every 15 minutes.