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Bison and Mushroom Stuffed Peppers
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Bison and Mushroom Stuffed Peppers

Lean ground bison, meaty mushrooms and chewy farro create this hearty, satisfying twist on a comfort food classic.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 347 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 red bell pepper halved & seeds and stem removed
  • 1 onion diced, medium
  • 1 carrot (diced)
  • 3 cloves garlic (grated)
  • 20 ounces ground bison ((or beef turkey, etc.))
  • 2 cups mushroom sliced
  • 2 tablespoons oregano dried
  • 1 tablespoon thyme dried
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole grain mustard
  • 1 teaspoon salt
  • ½ teaspoon chili flakes
  • 2 tablespoons tomato paste
  • 14 ounce tomato sauce low sodium, canned
  • 1 cup rice or farro, bulgur, spelt, etc, cooked
  • ½ cup Parmesan Cheese shredded
  • parsley minced - optional garnish, fresh

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees and place red pepper halves in a large glass baking dish; set aside.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 347

% 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.