Bison Stuffed Poblano Peppers

Serves: 4 • Cooking time: 40 minutes

Enjoy the best of flavor and tenderness in bison with this delicious bison stuffed poblano peppers!


4 poblano peppers-halved and seeds/membranes removed

1 pound Ground Bison

2 teaspoon each of ground cumin, chili powder, garlic powder

1 cup cooked long grain white rice-see note

½ cup canned black beans-drained

½ cup frozen or canned corn-drained

115-ounce can fire roasted diced tomatoes-drained

14-ounce can diced green chiles

1 cup grated mozzarella OR Mexican-blend cheese

Cooking Instructions:

Preheat oven to 350 degrees and lightly grease a large baking sheet.

Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping.

Bake for 10-15 minutes while you move on to the next step. 

Add ground bison and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Sauté over medium heat for 5-8 minutes until meat is browned and cooked through. 

Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes.

Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.