GP Friendly Bison Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb Ground bison (buffalo) 1 cup, raw grated Carrots 1 cup whole or diced Tomatoes, 2 spring onions, chopped 1 packet dry onion soup mix2 cup White Rice, cooked 6 large Sweet peppers (bell) About 1/2 cup of water2 Tablespoons olive oil2 tbsp Olive Oil 2 cup Spaghetti/Marinara Sauce (tomato sauce)
Start by cutting, cleaning your bell peppers. Chop carrots and spring onions if you haven't yet. Canned tomatoes should also be diced, if you've got whole tomatoes.
In a large skillet, warm the olive oil, and brown your ground meat, cooking the onions and carrots in the pan as well.
When the meat is cooked through, add the canned tomatoes and their liquid. Add onion soup mix, and stir. You may need to add about 1/2 cup of water to the pan, dependent on how much liquid is in your tomatoes. You want the meat mixture to have some liquid in it, but not get "soupy".
This makes 4 cups of meat mixture, before adding any rice!
When the meat mixture is done, add 2 cups of cooked white rice, and stir well.
Spoon meat/rice mixture into peppers.
I topped these with leftover marinara sauce. Use whatever brand is your favorite, or make your own! Also taste great with a little Parmesan cheese on top.
They can be baked in the oven for an hour, or cooked in a slow cooker. I found the slow cooker to be the best option, as they were moist and juicy!
Serving Size: Makes 6 large stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user BECKATHA72.
In a large skillet, warm the olive oil, and brown your ground meat, cooking the onions and carrots in the pan as well.
When the meat is cooked through, add the canned tomatoes and their liquid. Add onion soup mix, and stir. You may need to add about 1/2 cup of water to the pan, dependent on how much liquid is in your tomatoes. You want the meat mixture to have some liquid in it, but not get "soupy".
This makes 4 cups of meat mixture, before adding any rice!
When the meat mixture is done, add 2 cups of cooked white rice, and stir well.
Spoon meat/rice mixture into peppers.
I topped these with leftover marinara sauce. Use whatever brand is your favorite, or make your own! Also taste great with a little Parmesan cheese on top.
They can be baked in the oven for an hour, or cooked in a slow cooker. I found the slow cooker to be the best option, as they were moist and juicy!
Serving Size: Makes 6 large stuffed peppers
Number of Servings: 6
Recipe submitted by SparkPeople user BECKATHA72.
Nutritional Info Amount Per Serving
- Calories: 322.5
- Total Fat: 12.2 g
- Cholesterol: 29.4 mg
- Sodium: 694.6 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.5 g
- Protein: 13.4 g