Mexican-Style Bison Stuffed Peppers
Prep Time: 10 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes | Serves: 6
Created By: Lena Almeida
- In a large saucepan over medium heat, brown Noble Premium Lean Ground Bison until no longer pink inside, about 10 minutes. Prepare taco seasoning according to package directions and add to the saucepan, sautéing for an additional 5 minutes. Stir in cooked rice and tomato sauce. Remove from heat and set aside.
- Preheat oven to 375° F. Arrange peppers in a 9×13 baking dish, making sure the fit is snug so they easily remain upright. Spoon bison mixture to the top of each pepper. Add 1/2 cup of water to the bottom of the baking dish; cover with foil. Bake for 45 minutes.
- Remove peppers from oven and discard foil. Sprinkle a generous handful of shredded cheese on top of each pepper. Return the baking dish to the oven and start the broiler. Broil for 5 minutes or until the cheese is bubbling and thoroughly melted. Remove from oven and sprinkle with fresh cilantro.
2 packages (226g each) Noble Premium Lean Ground Bison
1 package (about 30g) of your favourite taco seasoning
6 peppers, top removed and seeded
2 cups (400g) cooked white rice (we prefer jasmine)
1 cup (250ml) marinara or arrabiata tomato sauce
1 cup (200g) shredded Monterey Jack cheese
fresh cilantro, as desired