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Ingredients
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1 cup water
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½ cup long-grain brown rice
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1 pound ground bison
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6 green bell peppers - tops, seeds, and membranes removed
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1 (8 ounce) can tomato sauce
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1 tablespoon Worcestershire sauce
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1 tablespoon dried oregano
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1 tablespoon all-purpose seasoning (such as Vegata®)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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salt and ground black pepper to taste
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1 (14.5 ounce) can diced tomatoes
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1 teaspoon Italian seasoning
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
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Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
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Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.
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Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper together in a bowl. Spoon rice-bison mixture into each bell pepper.
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Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.
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Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
Nutrition Facts (per serving)
178 | Calories |
2g | Fat |
23g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 178 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 1g | 3% |
Cholesterol 39mg | 13% |
Sodium 365mg | 16% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 4g | 15% |
Total Sugars 7g | |
Protein 17g | 34% |
Vitamin C 104mg | 116% |
Calcium 69mg | 5% |
Iron 5mg | 27% |
Potassium 671mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.