Stuffed Bell Peppers with Bison

See pics below for a fun Halloween idea! You can “carve” into them like Jack-O-Lanterns. The kids loved it!

Note: I usually use 4lbs of meat to have more leftovers. But I have a large family! Adjust as you feel fit.

Ingredients:

• 2 pounds bison- or your meat of choice! (See note above- 1lb will fill the peppers, but I quadruple everything and love extra meat on the side. And we have a large family! Adjust as you need to.)

• 2 1/2 cups frozen sweet corn

• 2 ribs of celery, chopped thinly

• 1 medium onion, chopped

• 1 zucchini, diced

• 5 cloves garlic, minced

• 1 14.5-ounce can petite diced tomatoes

• 3 tablespoons concentrated tomato paste

• 3/4 cup of Salsa (I used mango habanero)

• 1 tablespoon basil

• 1 tablespoon oregano

• 1-2 teaspoons red pepper flakes

• 1/4 cup chopped Italian parsley

• kosher salt and freshly ground black pepper, to taste

• 2 cups jasmine rice

• 6-8 bell peppers (red, orange, or yellow are our favorites!)

• 1 cup shredded Mexican Cheese

Instructions:

1. Preheat the oven to 350 degrees.

2. Cook the rice per the method of your choice. (I use the Ninja Foodi on the pressure cooker setting. 1:1 ratio of water for 3 minutes with a natural release of 10 minutes)

3. Brown the ground bison in a large fry pan over medium-high heat for 5 minutes or until cooked almost through. Drain the fat. Add the corn kernels, chopped celery, onion, zucchini, and garlic, and cook until the vegetables are softened.

4. Stir in the diced tomatoes, tomato paste, salsa, basil, oregano, Italian parsley, and red pepper flakes. Season with kosher salt and ground pepper to taste and cook for 15-20 minutes.

5. Meanwhile, cut off the tops of the peppers, spoon out the ribs and seeds, and rinse. Optional to leave them standing or cut them in half like “boats.” I do it both ways to give the kids options! (see picture)

6. Lightly sprinkle the insides with kosher salt, then place them in a microwave-safe dish with 1/4 cup of water. Cover with plastic wrap and microwave for 5 minutes or until they soften.

7. Transfer to a 3-quart baking dish or large pan. Put a little rice at the bottom of each pepper first, and then layer the meat on top until the peppers are filled. Keep the extra meat (& rice) on the stove to serve on the side for more protein.

8. Sprinkle the tops with cheese and bake for 20 minutes or until the peppers are tender and the cheese is melted. Serve hot.

Jack-O-Lantern fun! Jerett snuck the baby in haha

This was Zoey’s!

And this was Gavin’s!

They got to practice with their toddler knives.

Concentrating :)