Bison and Mushroom Stuffed Bell Pepper

Craving a delicious, gluten-free meal that’s hearty and packed with bold flavors? These Bison and Mushroom Stuffed Bell Peppers are your answer! Loaded with lean protein, savory veggies, and mouthwatering spices, this dish is not only incredibly tasty but also nourishing and satisfying.

Why Bison?

Bison meat is a fantastic alternative to traditional ground beef. Furthermore, it’s leaner, lower in calories, and packed with essential nutrients such as iron, vitamin B12, and omega-3 fatty acids.

In addition, it has a rich, slightly sweet flavor that pairs beautifully with earthy mushrooms and the natural sweetness of bell peppers. Finally, Bison is typically grass-fed and free from antibiotics and hormones, making it a healthier and more sustainable choice.

What Bell Peppers are Best to Use?

When it comes to stuffed peppers, colored bell peppers (red, yellow, and orange) are the best choice over green bell peppers. Unlike green peppers, which are simply unripe versions of their colored counterparts, red, yellow, and orange bell peppers have a sweeter, milder flavor that complements the savory filling beautifully. Finally, colored peppers are easier to digest and less likely to cause bloating or gas compared to green peppers, making them a more gut-friendly option.

Bison and Mushroom Stuffed Bell Pepper Ingredients

• Bell Peppers (Red, Orange, or Yellow)
• Avocado Oil
• Yellow Onion
• Carrots
• Garlic Cloves
• Ground Bison
• Cauliflower Rice
• Shiitake Mushrooms
• Fresh Oregano
• Fresh Thyme
• Coconut Aminos
• Dijon Mustard
• Plain Goat Cheese
• Salt and Pepper
• Olive Oil

Creating the Bison and Mushroom Stuffed Bell Pepper Filling

1. First, in a nonstick skillet, preheat the oil over medium heat.
2. Next, add the onion and carrot, salt, and pepper, and saute until the onions are translucent (about 5 minutes).
3. Then, add the garlic and mushrooms. Cook for 2-3 minutes.
4. Next, add the mustard, Coconut Aminos, herbs, and ground Bison. Cook until the Bison is no longer pink.
5. Then, add the roasted Cauliflower rice. Cook until the rice has just absorbed any remaining liquid.
6. Next, turn off the heat under the skillet.
7. Finally, crumble the goat cheese over the top of the Bison mixture and stir to combine.

Assembling and Baking the Bison and Mushroom Stuffed Bell Peppers

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, in a casserole dish, place the seeded and stemmed bell peppers (skin side down). Season with olive oil, salt, and pepper.
3. Then, scoop about 1/2 cup of the Bison and Mushroom filling into each pepper.
4. Next, cover the pan with foil.
5. Then, bake the Bison and Mushroom Stuffed Bell Peppers for 30-45 minutes.
6. Finally, remove the baked dish and set it on the stove to cool for about 5 minutes before serving.

Serving and Storing the Bison and Mushroom Stuffed Bell Peppers

Bison and Mushroom Stuffed Bell Peppers is a delicious meal to enjoy any time of the year. This dish is beautifully paired with a side green salad, additional roasted vegetables, or can be enjoyed on its own.

To store any leftovers, place it in an airtight container and in the refrigerator for up to three days.

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Bison and Mushroom Stuffed Bell Peppers

Yield: 6 Servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 5 minutes

Total Time: 55 minutes

Craving a delicious, gluten-free meal that’s hearty and packed with bold flavors? These Bison and Mushroom Stuffed Bell Peppers are your answer! Loaded with lean protein, savory veggies, and mouthwatering spices, this dish is not only incredibly tasty but also nourishing and satisfying.

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Ingredients

• 4 Bell Peppers (Red, Orange, or Yellow), Stemmed and Seeded
• 1 tsp. Avocado Oil
• 1 Yellow Onion, Finely Diced
• 2 Carrots, Peeled and Diced
• 4 Garlic Cloves, Minced
• 1 lb. Ground Bison
• 1 cup Roasted Cauliflower Rice
• 2 cups Shiitake Mushrooms, Diced or Sliced
• 1 tbsp. Fresh Oregano
• 1 tbsp. Fresh Thyme
• 1 tbsp. Coconut Aminos
• 1 tbsp. Dijon Mustard
• 4 oz. Plain Goat Cheese
• Salt and Pepper to Taste
• 1 tsp. Olive Oil

Instructions

Creating the Bison and Mushroom Stuffed Bell Peppers

1. First, in a nonstick skillet, preheat the oil over medium heat.
2. Next, add the onion, carrot, salt, and pepper, and saute until the onions are translucent (about 5 minutes).
3. Then, add the garlic and mushrooms. Cook for 2-3 minutes.
4. Next, add the mustard, Coconut Aminos, herbs, and ground Bison. Cook until the Bison is no longer pink.
5. Then, add the roasted Cauliflower rice. Cook until the rice has just absorbed any remaining liquid.
6. Next, turn off the heat under the skillet.
7. Finally, crumble the goat cheese over the top of the Bison mixture and stir to combine.

Assembling and Baking the Bison and Mushroom Stuffed Bell Peppers

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, in a casserole dish, place the seeded and stemmed bell peppers (skin side down). Season with olive oil, salt, and pepper.
3. Then, scoop about 1/2 cup of the Bison and Mushroom filling into each pepper.
4. Next, cover the pan with foil.
5. Then, bake the Bison and Mushroom Stuffed Bell Peppers for 30-45 minutes.
6. Finally, remove the baked dish and set it on the stove to cool for about 5 minutes before serving.

Serving and Storing the Bison and Mushroom Stuffed Bell Peppers

Bison and Mushroom Stuffed Bell Peppers is a delicious meal to enjoy any time of the year. This dish is beautifully paired with a side green salad, or additional roasted vegetables, or can be enjoyed on its own.

To store any leftovers, place them in an airtight container and in the refrigerator for up to three days.

Nutrition Information:

Yield: 4 Serving Size: 2 Peppers
Amount Per Serving: Calories: 516Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 107mgSodium: 662mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 37g