Crock-Pot Bison Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 602.7
  • Total Fat: 27.3 g
  • Cholesterol: 141.1 mg
  • Sodium: 1,448.2 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 47.1 g

View full nutritional breakdown of Crock-Pot Bison Stuffed Peppers calories by ingredient
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Introduction

The original recipe is from BetterRecipes.com but calls for ground beef. We really prefer bison and it is leaner and better for you. The original recipe is from BetterRecipes.com but calls for ground beef. We really prefer bison and it is leaner and better for you.
Number of Servings: 6

Ingredients

    6 lg red peppers
    1 lb ground bison
    1 pkg Broccoli Au Gratin Rice a Roni mix (uncooked)
    1 can corn
    1 1/2 tsp worchestershire sauce
    1 tsp salt (optional)
    1/4 tsp ground black pepper
    1 (15-oz) can tomato sauce

Directions

Wash peppers and cut tops off. Clean out seeds from inside of peppers. Chop the tops of the peppers and set aside. Chop the onion. Saute ground beef in skillet until lightly brown. Drain off grease. Add beef back to skillet and saute with chopped onions and chopped pepper tops until peppers start to soften. In medium bowl, add Rice-a-Roni, beef mixture, corn, Worcestershire sauce, salt, pepper, and cheese. Mix well. Scoop mixture evenly into the six peppers. Lightly coat the inside of the crock pot with cooking spray for easy cleanup. Place the filled peppers in the slow cooker. Pour the tomato sauce evenly over the peppers. Cook for 6 to 8 hours on low-heat setting or 3 to 4 hours on high-heat setting.

Number of Servings: 6

Recipe submitted by SparkPeople user EMPIERCE.

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