THE RECIPE JOURNAL · Main Course
Bell Peppers Filled with Bison and Brown Rice
This hearty and wholesome dish combines savory bison with nutty brown rice, all stuffed into colorful bell peppers. It’s a simple, nutritious meal that’s perfect for a cozy dinner any night of the week.
FROM THE KITCHEN • Bell Peppers Filled with Bison and Brown Rice
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). While that’s warming up, bring some water to a boil and cook the brown rice until it’s tender and all the water has been absorbed—this usually takes about 20 minutes.
02
Step 2
Next, heat a large skillet over medium-high heat and cook the ground bison, breaking it up as it browns. Once it’s cooked through and crumbly, drain off any excess grease.
03
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.
04
Step 4
In a bowl, mix the cooked rice, browned bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic and onion powders, plus a pinch of salt and pepper. Stuff this mixture into each pepper until they’re nicely filled.
05
Step 5
Combine the diced tomatoes with Italian seasoning, then pour this over and around the peppers in the dish.
06
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. This will keep them juicy and help them cook until they’re nice and tender.
Why you’ll love it
This dish is a great way to enjoy a hearty and nutritious meal. The combination of lean bison and wholesome brown rice makes it filling without being heavy. Plus, the colorful bell peppers add a fresh crunch and a boost of vitamins.
How to serve
Serve with a simple green salad or steamed vegetables for a balanced meal. A side of tangy salsa or a dollop of Greek yogurt can add a nice contrast. Warm bread or garlic toast also pairs well.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
