Bison Stuffed Peppers

Serves: 6 • Cooking Time: 60 mins

Use our tasty and lean ground bison along with garden peppers and rice to make this great dish!


• 1/2 cup Rice, uncooked (or 1 cup leftover cooked rice)

• 2 Tbsp Extra Virgin Olive Oil, plus more for drizzling

• 1 medium Onion, finely chopped

• 1/4 cup Tomato Paste

• 2 cloves Garlic, minced (or 1/2 tsp Garlic Powder)

• 1 lb. Ground Bison

• 1 (14.5 oz) can Diced Tomatoes

• 1 tsp Kosher Salt

• 1 tsp Black Pepper

• 6 red bell peppers, sliced in half, tops and cores removed

• 1 cup shredded Monterey Jack cheese (optional)

Cooking Instructions:

Preheat oven to 400*F. In a small saucepan, prepare rice according to package instructions, or use leftover cooked rice. In a large skillet over medium heat, heat oil. Cook onion until translucent, about 5 minutes. Stir in tomato paste and garlic and stir. Add Ground Bison and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

Return bison mixture to skillet, then stir in cooked rice and diced tomatoes. Season with salt and pepper. Let simmer about 5 minutes.

Place peppers cut side up in a 9" x 13" oven proof dish that has a light coating of olive oil in the bottom. Spoon bison mixture into each pepper and cover baking dish with foil.

Bake until peppers are tender, about 35 minutes. Uncover and, if desired, top with shredded cheese and return to the oven until the cheese has melted.

Remove from the oven and cool slightly before serving.

Recipe Notes:

Ground Bison can be substituted as the lead protein in many of your favorite comfort food dishes like in these tasty stuffed peppers!