Bison and Mushroom Stuffed Peppers

Print Pin

4.53 stars average

Bison and Mushroom Stuffed Peppers

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

Course Main Dish

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 347kcal

Author Liz Della Croce

Ingredients

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

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 350 degrees and place red pepper halves in a large glass baking dish; set aside.
4 red peppers
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.
1 medium onion, 1 carrot
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.)
3 cloves garlic, 20 ounces ground bison, 2 cups sliced mushrooms, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 1 tablespoon Worcestershire sauce, 1 tablespoon whole grain mustard, 1 teaspoon salt, 1/2 teaspoon chili flakes
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.
2 tablespoons tomato paste
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.
14 ounce can tomato sauce, 1 cup cooked rice
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.
1/2 cup shredded parmesan cheese
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.
fresh parsley

Notes

If you don't have bison on hand, feel free to use ground beef, lamb or even turkey.

Nutrition