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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.
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Servings: 4
Ingredients Method

Ingredients
  

  • 2 bell peppers
  • 1/2 lb ground bison
  • 1/2 cup wild rice uncooked
  • 1/2 cup carrots shredded
  • 1 Tbsp wild garlic

Method
 

  1. Add 1/2 cup wild rice and 1 cup of water to a pot and simmer covered until water is gone (about 45 minutes)
  2. Preheat oven to 350° F
  3. Brown ground bison meat with wild garlic. Add shredded carrots once bison meat is completely cooked. Save some shredded carrots for garnish. 
  4. 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
  5. Mix browned bison and cooked wild rice together and scoop to fill the peppers. Top with remaining carrots. 
  6. Bake at 350° F for 10 minutes. Serve warm!