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Bison Stuffed Peppers | Ground Meat | Week 21

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Bison Stuffed Peppers | Ground Meat | Week 21

Well people, I think I might have found my new favorite recipe: bison stuffed peppers. And yes, the bison really does make all the difference in this recipe. In case you didn't know, there is actually a difference between a bison and a buffalo. American bison are commonly referred to as buffalo, but that's really not the case. Bison also happens to be super healthy, and is way more lean than its beefy counterpart.

Another benefit to this recipe? Any leftover bison meat can be used to make tacos!

You know the bison has got to be good when it's just labeled as "bison." That's not even a joke either - the bison I used was picked up from Cleveland's West Side Farmer's Market, from a relatively local farm. (If you can't make it to your local farmer's market, I also recommend trying Lone Peak Bison or Great Range brands!)

But I digress...Begin by cutting each pepper in half and removing the seeds and place into a shallow glass dish.

In a large sauce pan, brown a little butter then add the chopped onions. Saute for 3-4 minutes or until the onions are just beginning to caramelize.

Add the bison meat to the same pan with the onions and break apart with a wooden spoon, stirring constantly.

When the bison is getting browned, add the mushrooms and other seasonings. Be sure to stir continuously so everything is evenly cooked - but be super careful not to overcook! Since bison is less fatty than beef, it's easier to dry it out while cooking. 5-7 minutes should be enough time to completely brown 1 pound of bison meat over medium high heat.

Once the bison is cooked, add the can of tomato sauce, cooked orzo, and the chopped cherry tomatoes.

Stir until mix is warmed sufficiently, then transfer to the peppers in the glass dish.

Don't worry if there is more meat than there is room for in the peppers - just pile it around the peppers instead! It'll make for some perfect taco meat for any picky eaters who might not like peppers.

Sprinkle on the Parmesan cheese. Bake at 350*F for 30 minutes or until tops of peppers are browning - feel free to add more cheese here too and broil for an additional 5 minutes.

Serve alongside some baller corn salad.

Or serve with tortillas for a unique taco experience.

Need a Side? Why not Mexican corn salad? It's a cooling counterpart to it's heated bison brethren.


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Bison Stuffed Peppers | Ground Meat | Week 21

Ingredients:

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  • 1 lb ground bison
  • 5-6 red, orange, yellow, green peppers
  • 1/2 cup white onion
  • 5-6 cremini mushrooms
  • 5-6 cloves garlic, minced
  • 4-5 cherry tomatoes
  • 1/2 cup red onion
  • 3 tablespoons lemon juice
  • 3 tablespoons tomato paste
  • 7 oz tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons brown or Dijon mustard
  • 2 tablespoons thyme
  • 2 tablespoons oregano
  • 1 tablespoon red pepper flakes
  • 1 tablespoon paprika
  • 1 tablespoon coriander
  • 1 cup cooked orzo
  • 1/4 cup jalapeno cheese
  • 1/4 cup Parmesan cheese
  • salt & pepper, to taste

Here's How:

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  1. Preheat oven to 350*F. Slice each pepper in half lengthwise and remove the seeds. Place into a glass dish or pan. Cook the orzo according the package instructions. Chop the onion and mushrooms, cherry tomatoes, and mince the garlic and herbs.
  2. Add the butter to a large skillet over medium heat and add the chopped red and white onions. Saute until just browning and translucent - about 3-4 minutes.
  3. Drop the bison into the same skillet and bring up the heat to medium high. Stir constantly with a wooden spoon to break up the bison meat. Add the mushrooms, garlic, and thyme, oregano, red pepper flakes, paprika, and coriander.
  4. Once bison is no longer red, add the tomato paste and stir to combine. Then pour in the tomato sauce, orzo, and cherry tomatoes. Stir well to combine, and bring to a boil.
  5. When bison mix is heated through, spoon generously into each halved pepper and use excess filling between each pepper. Sprinkle on half of each cheese. Place into the oven for 30 minutes.
  6. Sprinkle on the remaining cheese and broil for an additional 5 minutes or until cheese is nice and melted.
  7. Serve alongside some simple Mexican corn salad and tortillas for tacos!

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