Bison Stuffed Bell Peppers

Stuffed peppers just got remade with these Bison Stuffed Bell Peppers, using ground bison, grated carrots, grated zucchini, chopped onions, fresh garlic, dairy-free cheese (or regular cheese) and a tasty blend of spices!

Tasty, Nutritious, Low-Carb Bison Stuffed Bell Peppers

If you’ve never tried bison, you should give it a try. It has the same amount of protein as beef, but it’s lower in fat and calories than beef; and it’s higher in B vitamins, copper, potassium and zinc. It’s also delicious (I prefer the taste of it over beef) and has a lower impact on the environment with lower carbon emissions. With all that said, you can substitute the bison in this recipe for beef or ground turkey, if you prefer.

Bison Stuffed Bell Peppers – High on Taste, Protein and Veggies

Whether you’re trying to get more vegetables into your own diet, onto your kids’ plates or both, you’ll be glad to know that this recipe for stuffed peppers sneaks in 3 vegetables (carrots, zucchini and onion). I grate the carrot and zucchini on the smallest part of my grater, and I chop the onions up really small. The veggies, bread crumbs and spices infused into the ground bison create a LOT of flavor in this healthy, nutritious meal. And unlike most stuffed pepper recipes you’ll find, it doesn’t have any rice in it, so it’s relatively low-carb as well. And, like almost all of my recipes, this is dairy-free. If you use gluten-free bread crumbs, then this dish is also gluten-free.

Of all the things I have ever made, this is one of my husband’s absolute favorites! He especially loves it when I make homemade french bread at the same time, so we can sop up the savory broth that oozes out onto the baking sheet or dish.

Note: If you don’t have any peppers handy (or don’t like them), you can also make the meat mixture and bake it in a loaf pan. Kids may be more apt to try it that way. However you serve it up, it’s delicious!

You can make this using any color bell peppers (red, yellow, green, orange).

You can even stuff mini bell peppers or cut them in half, fill and top with Daiya cheese shreds for appetizers or party food (reduce the bake time by about 20 minutes if you use small or shallow peppers like pictured below; test to make sure the meat is fully cooked).

Bison Stuffed Peppers

The best stuffed peppers anyone in our house has ever tasted, this recipe for bison stuffed peppers is sure to please even the pickiest eaters (and it hides vegetables well)!

Print Recipe Pin Recipe

Course Appetizer, Main Dish, Party Food

Cuisine Dairy-Free, Gluten-Free, soy-free

Ingredients

  

• 4-5 bell peppers of your choice
• 1 lb. ground bison
• 1 small onion
• 2 cloves garlic, minced
• 1 small carrot
• 1 small zucchini (or half of a large one)
• 1/4 cup Italian bread crumbs (dairy-free &/or gluten-free; omit or use flax meal instead if eating Paleo)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1 egg
• 1/4 cup Daiya dairy-free mozzerella "cheese" shreds (if no dairy issues, you can use regular cheese; if eating Paleo, omit cheese)

Instructions

 

• Wash the carrot, zucchini and bell peppers.
• Peel the carrot and grate it; grate the zucchini; chop the onion; peel and chop the garlic.
• Add all of the ingredients to a large bowl.
  
• Mix well.
  
• Chop off the tops of the bell peppers and cut out the insides. Make sure you remove all the seeds.
• Fill each bell pepper with the bison mixture.
  
• Place the peppers on a cookie sheet and bake at 375 for 40-45 minutes, depending on the size of your bell peppers and your oven.
• Pull the stuffed peppers out of the oven and let them cool a little while.
  
• Serve and enjoy!
  

Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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