Best 2 Bison And Brown Rice Stuffed Peppers Recipes

Feast your taste buds on a culinary adventure with our tantalizing recipe for Bison and Brown Rice Stuffed Peppers, a delightful fusion of bold flavors and wholesome ingredients. These vibrant bell peppers are generously filled with a savory blend of ground bison, earthy brown rice, a medley of sautéed vegetables, and a symphony of aromatic herbs and spices. The result is a symphony of flavors that will leave you craving for more.

In addition to the main recipe, this article presents a delightful array of complementary recipes that will elevate your culinary experience. Indulge in the creamy richness of our Creamy Poblano Sauce, a velvety concoction that adds a touch of heat and smoky undertones to the stuffed peppers. For a refreshing contrast, try our zesty Pico de Gallo, a vibrant salsa brimming with fresh tomatoes, onions, cilantro, and a hint of zesty lime. And to complete your meal on a sweet note, allow yourself to be captivated by our luscious Chocolate Mousse, a decadent dessert that offers a perfect balance of richness and airiness.

Embark on a culinary journey with our Bison and Brown Rice Stuffed Peppers and be prepared to tantalize your taste buds with every bite. Let the symphony of flavors dance on your palate, creating an unforgettable dining experience.

Let's cook with our recipes!

BROWN RICE STUFFED PEPPERS

Brown Rice Stuffed Peppers image

For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. -Hope Huggins, Santa Cruz, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 medium green peppers
3/4 cup uncooked brown rice
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
Pepper to taste

Steps:

Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. , Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 424mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BROWN RICE STUFFED PEPPERS

Brown Rice Stuffed Peppers image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 medium red, yellow or orange bell peppers
1 1/4 teaspoons kosher salt, divided
2 tablespoons olive oil
Half a pound plant-based ground meat, such as Beyond Meat
2 shallots, chopped
1 fennel, cut into 1/3-inch pieces
1/4 teaspoon dried oregano
1 1/2 cups cooked brown rice
One 14-ounce can baby Roma or cherry tomatoes, such as Mutti, crushed by hand
1 cup baby spinach, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh basil leaves, chopped
1/4 teaspoon freshly ground black pepper
3/4 cup grated Provolone piccante cheese or mozzarella cheese

Steps:

Preheat the oven to 375 degrees F.
Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, fennel, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, spinach, Parmigiano-Reggiano cheese, basil and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante. Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.

Tips:

Choose Bison Wisely: Not all bison is created equal. To ensure the best quality, look for bison that is grass-fed and grass-finished.
Cook Rice Perfectly: Brown rice can be tricky to cook, but it's worth the effort. Use a ratio of 2 cups water to 1 cup rice, bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
Don't Overcook the Peppers: Peppers should be tender but still slightly firm. Overcooking will make them mushy.
Use a Variety of Vegetables: Feel free to experiment with different vegetables in the stuffing. Some good options include corn, black beans, zucchini, and mushrooms.
Season Wisely: Adjust the amount of cumin, chili powder, and salt to your taste. You can also add other spices, such as smoked paprika or cayenne pepper.

Conclusion:

Bison and brown rice stuffed peppers are a delicious and healthy meal that is perfect for a weeknight dinner. They are packed with protein, fiber, and vitamins, and they can be easily customized to your liking. So next time you're looking for a new and exciting recipe, give these stuffed peppers a try!