Sunday, September 23, 2012

Stuffed Peppers

Stuffed Peppers

1 lb. ground bison
1 onion, chopped
½ bag frozen peppers
2 lb. fresh mushrooms, chopped
Salt, pepper, garlic powder
1-30 oz. can organic diced tomatoes, with juice
1 15 oz. can tomato sauce
1 c Minute brown rice
3 green peppers

Brown the bison in a very large stainless-steel (and oven-proof) sauté pan over medium high heat.  Keep an eye on the bison as it cooks, chopping and stirring occasionally.  Meanwhile, chop the onion.  When only a little pink is left on the bison, add the onion and cook 2-3 minutes, stirring as necessary to prevent sticking.  As the onion cooks, clean and chop the mushrooms.  Add the mushroom and frozen peppers, then season the mixture with salt, pepper, and garlic powder, stirring as necessary to prevent sticking.  After the mushrooms have cooked down, add the tomatoes, tomato sauce, oregano and rice. Stir the mixture well.  Turn heat down to medium and simmer for 15 minutes, stirring occasionally.  Now heat the oven to 350 degrees.  Clean the peppers then cut the tops off.  Chop the tops to use for something else later.  Cut each pepper in half.  After the bison, veggie, and rice mixture has simmered, nestle each of the 6 pepper halves into the mixture and fill each pepper half with the mixture, leaving some around the edges (as pictured).  Bake the peppers, uncovered, for 25-30 minutes.

If you don’t have an oven-proof sauté pan, cook the meat, veggie, and rice mixture in a regular sauté pan.  Before baking, place the pepper halves in a 13x9 glass baking dish and spoon the mixture into the peppers.  Then bake the whole thing in the 13x9 dish. 

I have made and eaten countless versions of stuffed peppers, but this is the most recent version I’ve made and it was very delicious.  Feel free to change it up however you like!

Some variations include:
-Instead of bison, use ground turkey or lean ground beef.
-Instead of mushrooms, use black beans.
-Instead of green peppers, use red, yellow, or orange peppers for a sweeter flavor
-Top the peppers with feta, cheddar, or any or type of cheese you like during the last 15 minutes of baking.
-Add any other veggies you like to the onions, peppers and mushrooms.  Celery or carrots would be good!

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