GP Friendly Bison Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of GP Friendly Bison Stuffed Peppers calories by ingredient
Introduction
These are seriously the best stuffed peppers I've ever made! They've got bison or buffalo in them, which keeps them low in the fat and completely non-greasy. These are seriously the best stuffed peppers I've ever made! They've got bison or buffalo in them, which keeps them low in the fat and completely non-greasy.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 mix
2 cup White Rice, cooked
6 large Sweet peppers (bell)
About 1/2 cup of water
2 Tablespoons olive oil
2 tbsp Olive Oil
2 cup Spaghetti/Marinara Sauce (tomato sauce)
Tips
These turned out great in the slow cooker, but would also be easy to put in the oven for an hour.
Directions
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.
