Bison Stuffed Bell Peppers



  • 1 lb ground bison
  • 3 red, orange, yellow, peppers
  • 1/2 cup white onion
  • 1/2 cup mushrooms, chopped
  • 5 cloves garlic, minced
  • 1/2 cup tomatoes, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 1 cup tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons stone ground mustard
  • 2 tablespoons thyme
  • 2 tablespoons oregano
  • 1 tablespoon red pepper flakes
  • 1 tablespoon paprika
  • 1 tablespoon coriander
  • 1 cup cooked long grain & wild rice
  • 1/4 cup cheddar cheese
  • 1/4 cup mozzarella cheese
  • salt & pepper, to taste


  • Preheat grill to 350°
  • Slice each pepper in half lengthwise and remove the seeds.  Place into a glass dish or pan. Salt generously.
  • Cook the rice according the package instructions.
  • Chop the onion and mushrooms, tomatoes, and mince the garlic and herbs.
  • Add the butter to a large skillet over medium heat and add the chopped onion. Saute until just browning and translucent.
  • Drop the bison into the same skillet and bring up the heat to medium high. Stir constantly with a wooden spoon to break up the bison meat.
  • Add the mushrooms, Worcestershire, mustard, garlic, and thyme, oregano, red pepper flakes, paprika, and coriander.
  • Once bison is no longer red, add the tomato paste and lemon juice, stir to combine.
  • Then pour in the tomato sauce, rice, and chopped tomatoes. Stir well to combine, and bring to a boil.
  • When bison mix is heated through, spoon generously into each halved pepper and use excess filling between each pepper.
  • Sprinkle on the cheese. Place on the grill and cook for 30 minutes.

Recipe by Chef Stacy Petty, Brand Ambassador for Durham Ranch