Bison-Stuffed Poblano Peppers

"I came up with this recipe while trying to decide how to use a 650 gram tray of lean ground bison. The beauty of this recipe is that you can use any ground meat and any type of stuffable pepper. I actually stuffed two poblanos, a red bell pepper and a yellow bell pepper. This turned out so good that I decided to share the recipe. I served it with Mom's Best Skillet Cornbread, recipe #153414."
 
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Ready In:
45mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Preheat oven to 375°F.
  • Heat the olive oil in a skillet and add the bison, onion, celery, garlic, salt and pepper. Fry over medium-high heat for about 10 minutes or until bison is browned and vegetables are soft and translucent.
  • Add chipotle, smoke and chili sauce and heat through. Remove from heat.
  • Sprinkle bread crumbs, then add beaten eggs. Stir quickly to incorporate eggs and breadcrumbs before the egg sets into cooked clumps.
  • Spoon the mixture into the peppers, dividing evenly. Heap it up if you have enough.
  • Spray a baking dish with non-stick spray and arrange peppers. Bake at 375F for 30 minutes.
  • Remove from oven and sprinkle peppers with cheese. Return to oven and bake for 5 more minutes or until cheese is bubbly and browning.
  • Remove from oven and let sit for 5 minutes before serving.

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Reviews

  1. This turned out super tasty! Cook time and temps were spot on. Only change we would make is a bit less liquid smoke. Aside from that, we have happy tummies.
     
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