Bison and Wild Rice Stuffed Peppers
A wonderful savory dish that's perfect for dinner or lunch, these peppers include all of the core food groups.
Ingredients
- 2 bell peppers
- 1/2 lb ground bison
- 1/2 cup wild rice uncooked
- 1/2 cup carrots shredded
- 1 Tbsp wild garlic
Instructions
- Add 1/2 cup wild rice and 1 cup of water to a pot and simmer covered until water is gone (about 45 minutes)
- Preheat oven to 350° F
- Brown ground bison meat with wild garlic. Add shredded carrots once bison meat is completely cooked. Save some shredded carrots for garnish.
- Cut bell peppers in half and remove stems and seeds. Place peppers in boiling water for about 10 minutes to soften their skins. Place hollow side up on a baking sheet
- Mix browned bison and cooked wild rice together and scoop to fill the peppers. Top with remaining carrots.
- Bake at 350° F for 10 minutes. Serve warm!