Green bell peppers are filled with ground bison, cooked brown rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.
Ingredients
- water: 1 cup
- long-grain brown rice: 0.5 cup
- ground bison: 1 pound
- green bell peppers - tops, seeds, and membranes removed: 6 piece
- tomato sauce: 1 can (8 ounce can)
- Worcestershire sauce: 1 Tbsp
- oregano: 1 Tbsp (dried)
- all-purpose seasoning (such as Vegata®): 1 Tbsp
- garlic powder: 0.25 tsp
- onion powder: 0.25 tsp
- salt and ground black pepper: (to taste)
- tomatoes: 1 can (14.5 ounce can, diced)
- italian seasoning: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
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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.
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Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
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Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
