Bison Stuffed Peppers


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

Goodnight’s Red River Seasoning – depending on your preference, Xotic Meatball, Taco Loco, Goodnight Chili, Famous Steak, and No Bull are the ones that work the best with the ground bison.

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.