Wild Eats: Stuffed Bell Peppers

Do you ever get in a recipe-rut where you fall into the habit of making the same old things for dinner time after time? I sure do. But some times I get the urge to really put in some effort and make something special. If you’re feeling adventurous, give these Stuffed Bell Peppers a try for dinner tonight. They are easy, healthy, and tasty.

 

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Here’s what you need:

1/2 cup of cooked brown rice

1 lb ground bison

4 cloves of garlic (minced)

1 onion (chopped)

3 bell peppers

8 oz cans of tomato sauce (x2)

1 tbs Worcestershire sauce

Here’s what you do:

Preheat the oven to 350 degrees Farenheit.

Cook the brown rice.

Combine the ground bison, the chopped onions, and the minced garlic in a skillet and cook until the bison is evenly brown and the onions are soft.

Remove the tops, seeds, and membranes from the bell peppers and set them top up in a shallow baking dish. If the peppers wont stand up on their own, you can trim off pieces of the bottom to make a flat base.

Mix the browned bison, onions, garlic, rice, one 8 oz can of tomato sauce, and the Worcestershire sauce in a large mixing bowl.

Spoon the mixture evenly into each bell pepper. There will be left over mixture. You can save it for a fajita type deal, or you can go ahead and add another bell pepper to this recipe and stuff a fourth one. Up to you.

Pour the remaining 8 oz can of tomato sauce over the top of the bell peppers. You will use this sauce to baste the bell peppers every 15 minutes as they cook.

Stick the baking dish with the bell peppers into the oven. Cook at 350 for about one hour, basting the bell peppers every 15 minutes with the sauce.

Enjoy!

 

 

 

 

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