Looking for a healthy meal that is easy to make? This recipe for Bison and Brown Rice Stuffed Peppers is just the thing. It’s packed with good-for-you ingredients like brown rice, bison, and spinach. You’ll feel full after eating these stuffed peppers without feeling weighed down by heavy food. The best part about this recipe is how simple it is to make so you can get on with your day while dinner cooks itself!
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prep: 20 mins cook: 1 hr 25 mins total: 1 hr 45 mins Servings: 6 Yield: 6 servings
¼ teaspoon onion powder
6 green bell peppers – tops, seeds, and membranes removed
½ cup long-grain brown rice
1 cup water
1 tablespoon all-purpose seasoning (such as Vegata®)
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tablespoon Worcestershire sauce
1 pound ground bison
¼ teaspoon garlic powder
1 tablespoon dried oregano
1 teaspoon Italian seasoning
salt and ground black pepper to taste
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.
Per Serving: 178 calories; protein 16.8g; carbohydrates 23.2g; fat 1.9g; cholesterol 38.7mg; sodium 364.9mg.