Ingredients
- 1 cup water
- ½ 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®)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and ground black pepper to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
Why This Dish Is So Special
Simple Cooking Tips
- Precook the rice and bison thoroughly before stuffing to ensure even cooking.
- Cover the stuffed peppers with foil while baking to keep them moist, then remove the foil near the end for a slight crisp on top.
Step 1
Heat your oven to 350°F (175°C). While that’s warming up, bring some water and the rice to a boil in a saucepan. Once it boils, lower the heat to medium-low, cover it, and let it simmer gently until the rice is soft and all the water is absorbed—this should take about 20 minutes.
Step 2
Heat a large skillet over medium-high heat and cook the ground bison, stirring occasionally, until it’s nicely browned and crumbly—around 5 to 7 minutes. Drain off any excess grease and set the meat aside.
Step 3
Prepare your bell peppers by cutting off the tops and removing the seeds. If they don’t stand up well, carefully slice a little off the bottoms so they sit flat in your baking dish.
Step 4
In a bowl, mix together the cooked rice, browned bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper. Fill each pepper with this mixture, packing it in gently.
Step 5
Combine the diced tomatoes with Italian seasoning in a separate bowl, then pour this over and around the stuffed peppers in the dish.
Step 6
Pop the peppers in the oven and bake for about an hour, basting them with the tomato mixture every 15 minutes or so. You’ll know they’re done when the peppers are tender and everything is bubbly and delicious.
