Bison and Brown Rice Stuffed Bell Peppers: A Healthy and Delicious Recipe

Ingredients

• 1 cup water
• 0.5 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®)
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon Italian seasoning

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for baking.
2. In a saucepan, bring water and brown rice to a boil. Reduce heat to a simmer, cover, and cook until the rice is tender and has absorbed all the liquid, approximately 20 minutes.
3. Heat a large skillet over medium-high heat. Add the ground bison and cook, breaking it apart, until browned and crumbly, about 5 to 7 minutes. Drain off any excess grease.
4. Place the bell peppers, cut-sides facing up, in a baking dish. If necessary, slice a small piece from the bottom of each pepper so they stand upright.
5. In a bowl, combine the cooked brown rice, browned bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper. Spoon this mixture into each bell pepper.
6. In a separate bowl, mix together the diced tomatoes and Italian seasoning. Pour this mixture evenly over the tops of the stuffed bell peppers.
7. Bake in the preheated oven until the peppers are tender, about 1 hour, basting with the diced tomato mixture every 15 minutes for added moisture and flavor.

Nutrition

• Calories: 178 kcal
• Fat Content: 2 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 365 mg
• Protein Content: 17 g
• Cholesterol Content: 39 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g