Ingredients:
1 lb. Ground Bison
4 bell peppers (any color)
4-5 roma tomatoes
1 tsp. minced garlic
dash Worcestershire sauce
2 cups cooked rice
1 onion, diced
Manoli Canoli olive oil
salt, pepper, oregano, to taste
SMC extra sharp cheddar cheese, shredded
Directions:
Preheat oven to 350F. Bring a large pot of water to a boil over high
heat. Cut tops off of bell peppers and remove seeds and insides. Add peppers to
boiling water and keep completely under water for about 3 minutes. Drain and
set aside.
Heat olive oil in a skillet over medium heat. Cook onions and garlic
until onions are soft, about 5 minutes. Remove from heat. In a medium sized
bowl, mix meat, rice, tomatoes, onion, garlic and seasonings until well
blended.
Drizzle a small amount of olive oil inside the peppers and arrange in a
baking dish. Stuff the peppers with prepared filling. Place peppers in oven and
bake 40-50 minutes. Top with shredded cheese.
Tuesday, September 2, 2014