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Bison-Stuffed Bell Peppers

“I serve lean stuffed peppers with an Italian salad for a complete, healthy meal,“ says buffalo rancher Marlene Groves, Kiowa, Colorado.
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    4 servings


  • 4 large green, sweet yellow or red peppers
  • 1 egg
  • 1-1/2 cups meatless spaghetti sauce, divided
  • 1/4 cup chopped onion
  • 1 teaspoon Italian seasoning
  • 1/2 cup dry bread crumbs
  • 1/2 cup shredded Italian cheese blend, divided
  • 1 pound ground bison


  • Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  • In a large bowl, combine the egg, 1/2 cup spaghetti sauce, onion, Italian seasoning, bread crumbs and 1/4 cup cheese. Crumble buffalo over mixture and mix well. Spoon into peppers. Place in a greased 3-qt. baking dish. Top with remaining spaghetti sauce.
  • Cover and bake at 350° for 55-60 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 450 calories, 23g fat (10g saturated fat), 142mg cholesterol, 717mg sodium, 30g carbohydrate (11g sugars, 5g fiber), 30g protein.

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