Dennis Huber
Allowed to range freely and eat grass, rather than grain, bison have less fat than their cow counterparts, and their meat is less marbled than beef, meaning that fat is easier to opt in or out of. My family’s bison and black bean stuffed peppers contain lean, ground bison and high fibre black beans, creating a healthy, hearty twist on a comfort food classic!
Texture of choice
If you like your peppers to stay firm, cook them uncovered for 25 minutes, without the cheese. Adding moisture-containing ingredients like cheese, and keeping that moisture trapped with a covering, steams and softens the peppers. After 15 minutes of cooking to firm them up, you can add the cheese.
Bison and Black Bean Stuffed Peppers
Ingredients
- 1 Tbsp (15 mL) avocado oil or grapeseed oil
- 1 cup (250 mL) diced yellow onion
- 1 Tbsp (15 mL) no-salt-added tomato paste
- 5 cloves garlic, peeled and minced
- 1 lb (454 g) ground bison
- Salt and pepper, to taste
- 14.5 oz (398 mL) can diced tomatoes
- 1 cup (250 mL) canned black beans, rinsed and drained
- 1 Tbsp (15 mL) chili powder
- 1/2 Tbsp (7 mL) dried oregano
- 1 tsp (5 mL) ground cumin
- 4 large bell peppers (use any colour you like)
- 1/2 cup (125 mL) shredded cheese (cheddar, Monterey Jack, or mozzarella)
- Chopped cilantro to garnish (optional)
Directions
01
Preheat oven to 400 F (205 C).
02
In large skillet, heat oil on medium heat. Add diced onion and cook until translucent and soft, about 5 minutes. Stir in tomato paste and garlic and cook until garlic becomes fragrant, about 1 to 2 minutes. Add bison and brown, seasoning with salt and pepper, to taste. Once browned, add in diced tomatoes and black beans. Add chili powder, oregano, and cumin and stir to combine. Remove from heat and set aside.
03
Cut peppers in half lengthwise and carefully scoop out core and seeds. Place in 9 x 11 inch (23 x 28 cm) baking pan, cut side up. The bottoms of the peppers may not be flat so prop the peppers against sides of pan and nest to each other. Spoon bison/black bean mixture into peppers. Bake filled peppers for 25 minutes, covered. Remove from oven, and sprinkle each pepper with shredded cheese; return to oven, uncovered, for 10 minutes, until cheese is bubbly and starts to colour. Remove from oven and garnish with chopped cilantro, if using.
