1 pound Ground Bison
4 Bell Peppers, any color
5 Campari or Roma Tomatoes
1 Tablespoon Minced Garlic
1 Tablespoon Worcestershire
1/2 Cup Cooked Rice
1 Onion, diced (yellow or white)
Avocado or Olive Oil
Salt and Pepper
Parmesan Cheese, shredded.
Cilantro or Parsley depending on the seasoning.
Preheat oven to 350 degrees.
Bring a large pot of water to a boil.
Cut tops off of peppers or cut peppers in half. Remove seeds and flesh.
Put the peppers in the boiling water for 3-4 minutes, then drain and set aside.
Mix the ground bison, chopped tomatoes, seasoning in a boil.
Cook the rice.
Heat the oil in a skillet on medium heat.
Cook the onions and garlic about 5 minutes until soft.
Add the rice, onions and garlic to the meat mixture until blended.
Scoop the mixture into the peppers and place in a baking dish.
Optional – place sliced jalapeno, serrano, or habaneros on top of the mixture in the peppers.
Sprinkle shredded parmesan cheese over the peppers.
Cook for 40-50 minutes.
Place the peppers on plates and garnish with cilantro or parsley.