Kitchen Gone Rogue

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)!

CourseAppetizer, Main Dish, Party Food
CuisineDairy-Free, Gluten-Free, soy-free

Ingredients

4-5 bell peppers of your choice
1lb. ground bison
1 small onion
2cloves garlic, minced
1 small carrot
1 small zucchini(or half of a large one)
1/4cup Italian bread crumbs(dairy-free &/or gluten-free; omit or use flax meal instead if eating Paleo)
1tsp salt
1/2tsp black pepper
1/2tsp garlic powder
1/2tsp onion powder
1/4tsp paprika
1/4tsp cayenne pepper
1 egg
1/4cup 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!

Recipe Notes

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