By Aggieskitchen
My favorite classic stuffed peppers made healthier with lean bison and brown rice. Great for dinner, even better as leftovers for lunch!
Bison and Brown Rice Stuffed Peppers
Yield: 6-8 servings
Ingredients:
- 2 cups cooked brown rice
- 2 teaspoons oil
- 1.25 ground bison or lean ground beef
- 1 large sweet onion, chopped
- 3-4 cloves garlic, minced
- 2 teaspoons dried oregano
- big pinch coarse salt and fresh ground pepper
- 1/2 cup grated Parmesan cheese
- 12 small to medium bell peppers (keep same size for even cooking)
- 28 oz can tomato sauce (plus about 1/3 cup of water added to can to add to casserole dishes after)
- 1 cup mozzarella cheese, for topping
Directions:
- Preheat your oven to 375 degrees.
- Cut the tops off of your bell peppers and chop any remaining pieces. Set aside to add to the beef mixture. Spray 2 casserole dishes with non stick spray (or grease with a little oil). Place your bell peppers into your casserole dishes.
- In a large skillet, heat oil. Add onion, garlic and chopped peppers and season with salt and pepper. Add ground bison or beef and brown until completely cooked through. Season with dried oregano, salt and pepper and adjust to your taste.
- In a large bowl combine rice, cooked bison or beef mixture and Parmesan cheese. Spoon mixture evenly into peppers. Top peppers evenly with tomato sauce. Rinse remaining tomato sauce in can with about 1/3 cup of water and distribute to bottom of casserole dishes. Cover tightly with aluminum foil and place in oven.
- Bake for 1 hour. Take off foil, top each pepper with a bit of mozzarella cheese and cook for 5-10 more minutes until cheese is completely melted.
0 Comments:
Post a Comment