Bison and Brown Rice Stuffed Peppers Recipe

Preheat oven to 350 degrees F (175 degrees C).

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and liquid has been absorbed about 20 minutes.

Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Arrange bell peppers cut-side up in a baking dish. Slice bottoms of peppers if needed so they stand upright.

Mix rice bison tomato sauce Worcestershire sauce oregano all-purpose seasoning garlic powder onion powder salt and pepper together in a bowl. Spoon rice-bison mixture into each bell pepper.

Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.

Bake in the preheated oven basting with diced tomatoes mixture every 15 minutes until peppers are tender about 1 hour.