Bison and Brown Rice Stuffed Peppers

Bison and Brown Rice Stuffed Peppers
  • 1 cup water
  • 1/2 cup long-grain brown rice
  • 1 pound ground bison
  • 6 green bell peppers - tops, seeds, and membranes removed
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 1 tablespoon all-purpose seasoning (such as Vegata®)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and ground black pepper to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon Italian seasoning


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
  5. 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.
  6. Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
  7. Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.

04/07/2018
Bison and Brown Rice Stuffed Peppers, recipe PT15M PT1H 5 455 calories

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