Bison Stuffed Peppers

Moist, tender and full of flavour.

Ingredients

  • 6 to 8 green peppers
  • 1/4 cup (60 ml) chopped onion
  • 1 cup (250 ml) tomato sauce
  • 1/2 tsp. (2 ml) salt
  • 2 tsp. (10 ml) butter or margarine
  • 19 oz. (540 ml) canned tomatoes, chopped - plain or herb & spice or crushed
  • 1 lb. (454 grams) ground bison
  • 12 oz. (360 ml) kernel corn, frozen or canned
  • 1/2 tsp. (2 ml) Worcestershire sauce
  • 4 oz. (120 grams) sharp cheddar cheese, shredded
  • ½ cup (125 ml) soft breadcrumbs

Method

  1. Cut tops off green peppers, remove seeds and membranes. Sprinkle insides very lightly with salt. 
  2. In skillet, sauté onion until almost soft. 
  3. Add ground meat and stir-fry until meat looses its pink color. 
  4. Add corn, tomato sauce, Worcestershire sauce and salt. 
  5. Simmer until heated through about 5 minutes. 
  6. Add cheese and stir until melted. 
  7. Stuff peppers; stand upright in a 9 (225mm) x 13 (325mm) inch-baking dish. 
  8. Combine breadcrumbs and melted butter and sprinkle on the top of the filled peppers. 
  9. Fill baking dish with canned tomatoes to 1/2 inch. 
  10. Bake uncovered at 350° F (175°C). for 40 minutes or until heated through. 
  11. Serve with rice. Makes 6 to 8 servings. 
  12. Note: For softer peppers precook in 2 quarts( 2.25 L) boiling salted water for not more than 4 minutes before stuffing.

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