NUTRITION

SERVINGS

INGREDIENTS

7 oz ground bison

2 medium bell peppers

0.25 cup cooked quinoa

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp tomato sauce

PREPARATION

• 1

  Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and internal membranes.

• 2

  In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

• 3

  Add the minced garlic and ground bison to the skillet. Brown the meat, breaking it into small crumbles with a spatula, until fully cooked through.

• 4

  Stir in the cooked quinoa, smoked paprika, cumin, sea salt, and black pepper. Mix until the spices are fragrant and the mixture is well combined.

• 5

  Stuff each bell pepper tightly with the bison and quinoa mixture, pressing down slightly to pack it in.

• 6

  Place the peppers upright in a baking dish. Spoon one tablespoon of tomato sauce over the top of each stuffed pepper.

• 7

  Pour 1/4 cup of water into the bottom of the dish to create steam, cover the dish tightly with foil, and bake for 30 minutes.

• 8

  Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly caramelized.