Bison and Brown Rice Stuffed Peppers Good Recipes

Tuesday, 12 October 2021

Bison and Brown Rice Stuffed Peppers

"Green bell peppers are filled with ground bison, cooked brown rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-fashion seasoning."

Ingredients :

1 cup water
half of cup lengthy-grain brown rice
1 pound floor bison
6 inexperienced bell peppers - tops, seeds, and membranes removed
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 tablespoon all-reason seasoning (consisting of Vegata®)
1/four teaspoon garlic powder
1/4 teaspoon onion powder
salt and floor black pepper to taste
1 (14.Five ounce) can diced tomatoes
1 teaspoon Italian seasoning

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H45M

Preheat oven to 350 ranges F (one hundred seventy five stages C).
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cowl, and simmer until the rice is gentle and liquid has been absorbed, approximately 20 mins.
Heat a big skillet over medium-high warmth. Cook and stir bison in the warm skillet till browned and crumbly, five to 7 minutes; drain and discard grease.
Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if wanted in order that they stand upright.
Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-reason seasoning, garlic powder, onion powder, salt, and pepper together in a bowl. Spoon rice-bison mixture into every bell pepper.
Mix diced tomatoes and Italian seasoning collectively in a bowl; pour over stuffed peppers.
Bake within the preheated oven, basting with diced tomatoes aggregate each 15 minutes, until peppers are smooth, about 1 hour.

Notes :

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