Bison and Mushroom Stuffed Peppers
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
347 kcal
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Course
Main Course
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Cuisine
American
Bison and Mushroom Stuffed Peppers
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Lean ground bison, meaty mushrooms and chewy farro create this hearty, satisfying twist on a comfort food classic.
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Ingredients
- 4 red peppers (halved & seeds and stem removed)
- 1 medium onion (diced)
- 1 carrot (diced)
- 3 cloves garlic (grated)
- 20 ounces ground bison ((or beef turkey, etc.))
- 2 cups sliced mushrooms
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon whole grain mustard
- 1 teaspoon salt
- ½ teaspoon chili flakes
- 2 tablespoons tomato paste
- 14 ounce can tomato sauce (low sodium)
- 1 cup cooked rice ((or farro, bulgur, spelt, etc.))
- ½ cup shredded Parmesan cheese
- fresh parsley (minced – optional garnish)
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Instructions
- Pre-heat oven to 350 degrees and place red pepper halves in a large glass baking dish; set aside.
- Heat a large sauté pan over medium heat. Spray with cooking spray and add diced onion and carrot. Cook onion until softened, 3-4 minutes.
- Add grated garlic to the pan and heat 30 seconds before adding ground bison. Bump heat up to medium-high and brown the bison while breaking it down with a wooden spoon. While bison is browning, throw in the mushrooms and spices (oregano through chili flakes.)
- Once mushrooms have lost most of their moisture and bison is nicely browned and starting to form a crust (after about 10 minutes), stir in the tomato paste. Use wooden spoon to help incorporate paste into the meat mixture.
- Pour in the tomato sauce and cooked rice. Stir to combine and cook for an additional 2-3 minutes until mixture is warmed through. Check for seasoning and adjust accordingly before removing pan from the heat.
- Fill each pepper half with a heaping half cup of the bison and rice mixture. If there is leftover mixture simply add it to the pan around the peppers. Sprinkle a tablespoon of shredded parmesan on top of each stuffed pepper. Cover pan with foil and bake until peppers are soft, about 30-40 minutes.
- Optional: Once peppers are cooked, remove foil from the pan and broil peppers for 30-60 seconds to brown the cheese and form a bubbly crust on top. Garnish with freshly minced parsley to serve.
Notes
- If you don’t have bison on hand, feel free to use ground beef, lamb or even turkey.
Nutrition Information
Show Details
Serving
1pepper
Calories
347kcal
(17%)
Carbohydrates
39.1g
(13%)
Protein
40.8g
(82%)
Fat
6.5g
(10%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
4g
Trans Fat
0g
Cholesterol
94mg
(31%)
Sodium
1481mg
(62%)
Fiber
8.7g
(35%)
Sugar
12.8g
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 347kcal | 17% |
| Carbohydrates | 39.1g | 13% |
| Protein | 40.8g | 82% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 94mg | 31% |
| Sodium | 1481mg | 62% |
| Fiber | 8.7g | 35% |
| Sugar | 12.8g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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