Sloppy Bison Stuffed Peppers

Ground bison is an excellent meat that is healthier than beef in that it is leaner and lower in calories, and is higher in protein. Accordin to the USDA, a 4 ounce bison burger has 152 calories and 7 grams of fat whil a 90% lean beef burger of the same size has 184 calories and 10 grams of fat. You will find that bison tastes a lot like beef, except it has a little sweeter taste.

This recipe serves 4:

232 calories, 20.1g carbs, 8.9g fat and 20.7g protein

  • 3/4 lb ground bison
  • 1/2 cup chopped onion
  • 1/3 cup shredded carrot
  • 14.5 ounce can diced fire roasted tomatoes with green chilies
  • 1 tbsp Dijon mustard
  • 1 tbsp coconut aminos
  • 1 tbsp ground cumin
  • 1/2 tsp salt
  • 1/2 to 3/4 cup cooked farro or barley
  • 1 tbsp chopped fresh cilantro
  • 4 bell peppers (any color)
  1. Preheat oven to 400*F. In a large skillet, cook bison, onion and carrot on medium high heat for abuot 5 minutes or until the meat is brown, using a spatula to stir and crumble the oil, meat into pieces. Drain off any fat. Stir in undrained tomatoes, mustard, coconut aminos, cumin, and salt. Bring to a boil, reduce heat an simmer uncovered for 5 minutes. Stir in farro and cilantro.
  2. Slice tops from bell peppers, discard seeds. Place bell peppers in a square baking dish. Spoon filling inside, place bell pepper tops over filling. Bake, covered, for 30 minutes or until bell peppers are crisp-tender and filling is hot.

Tip: For a thicker filling, sir in 2 tbsp tomato paste with the tomatoes. For a spicier filling, add a finely chopped jalapeno pepper or two to the meat.

9 Comments Add yours

  1. Brenda Sue says:

    This looks wonderful!

  2. Karen says:

    It does look delicious. I think too often beef has been getting a bad name but really, when making the right selections and portion size control, it deserves a place in any healthy eating diet. Wishing bison was available here now on the island where I live as I would like to try making this but sadly it is not. But I may try this with the leanest cut of beef I can find here.

    1. David Yochim says:

      Hi Karen, beef as a substitute is perfectly fine. I eat lots of beef, but living in Kansas, we have access to bison as well.

      Thank you for reading and commenting Karen!

    2. Brenda Sue says:

      Hey, Karen, beef will definitely work in this recipe. I think anything would work in this recipe! It reminds me of the stuffed peppers that my mother made from time to time. Thanks for reading and commenting!

  3. justnitablog says:

    Wow!!!! I’m Going To Try This Vegan Style.

    1. David Yochim says:

      The beauty of cooking is you can modify any recipe with a little imagination and creativity. . Lentils would make a great substitute in these.

      1. justnitablog says:

        Yes!! Good Idea.

    2. Brenda Sue says:

      Hi there, Nita! You know, this will be just great vegetarian style. This recipe is going to have a slight sweet/savory thing going on. I agree with David, lentils would be excellent!

      1. justnitablog says:

        Most Definitely It Will.

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