Ground Bison Stuffed Peppers


1 lb. bag of bell mini sweet peppers

1 lb. ground bison

1 cup cooked long-grain rice (cooked, but slightly under done)

1 small onion

2 cloves garlic, minced

1 small carrot

1 small zucchini (or half of a large one)

1/4 cup Italian bread crumbs

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp paprika

1/4 tsp cayenne pepper

1 egg

1/4 cup mozzarella or cheddar cheese, shredded

Fresh Parsley for garnish (optional)

Wash the carrot, zucchini and bell peppers.

Peel and grate carrot, zucchini, chop onion; peel and chop garlic.

Slice peppers in half lengthwise and remove the seeds.

Add the other ingredients to a large bowl and mix.

Fill each pepper with the bison veggie mixture.

Place the peppers on a cookie sheet and bake at 375 degrees for 30 to 35 minutes.

Remove peppers from the oven, top with more cheese and garnish with fresh Parsley if desired then let them cool a little.

Serve and enjoy!
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