Meaty Bison and Mushroom Stuffed Peppers

Meaty Bison and Mushroom Stuffed Peppers is a main course that serves 4. For $5.17 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains around 37g of protein, 27g of fat, and a total of 516 calories. If you have mushrooms, worcestershire sauce, parmesan cheese, and a few other ingredients on hand, you can make it. This recipe from The Lemon Bowl has 2726 fans. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Users who liked this recipe also liked Creamy Chicken and Mushroom Stuffed Peppers, Meaty Mushroom Chili, and Meaty Mushroom Marinara Sauce.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

14 ounce can tomato sauce - low sodium

1 carrot - diced

½ teaspoon chili flakes

1 cup cooked farro (or brown rice, bulgur, spelt, etc.)

1 tablespoon dried thyme

fresh parsley, minced - optional garnish

3 garlic cloves - grated

20 ounces ground bison (or beef, turkey, etc.)

2 cups sliced mushrooms

1 medium onion - diced

2 tablespoons dried oregano

½ cup shredded parmesan cheese

4 red peppers - halved, seeds and stem removed

1 teaspoon salt

2 tablespoons tomato paste

1 tablespoon whole grain mustard

1 tablespoon Worcestershire sauce

Equipment:

glass baking pan

oven

frying pan

wooden spoon

aluminum foil

Cooking instruction summary:

Pre-heat oven to 350 degrees and place red pepper halves in a large glass baking dish; set aside.Heat a large sauté pan over medium heat. Spray with cooking spray and add diced onion and carrot. Cook onion until softened, 3-4 minutes.Add grated garlic to the pan and heat 30 seconds before adding ground bison. Bump heat up to medium-high and brown the bison while breaking it down with a wooden spoon. While bison is browning, throw in the mushrooms and spices (oregano through chili flakes.)Once mushrooms have lost most of their moisture and bison is nicely browned and starting to form a crust (after about 10 minutes), stir in the tomato paste. Use wooden spoon to help incorporate paste into the meat mixture.Pour in the tomato sauce and cooked farro. Stir to combine and cook for an additional 2-3 minutes until mixture is warmed through. Check for seasoning and adjust accordingly before removing pan from the heat.Fill each pepper half with a heaping half cup of the bison and farro mixture. If there is leftover mixture simply add it to the pan around the peppers.Sprinkle a tablespoon of shredded parmesan on top of each stuffed pepper. Cover pan with foil and bake until peppers are soft, about 30-40 minutes.Optional: Once peppers are cooked, remove foil from the pan and broil peppers for 30-60 seconds to brown the cheese and form a bubbly crust on top.Garnish with freshly minced parsley to serve.

 

Step by step:


1. Pre-heat oven to 350 degrees and place red pepper halves in a large glass baking dish; set aside.

2. Heat a large sauté pan over medium heat. Spray with cooking spray and add diced onion and carrot. Cook onion until softened, 3-4 minutes.

3. Add grated garlic to the pan and heat 30 seconds before adding ground bison. Bump heat up to medium-high and brown the bison while breaking it down with a wooden spoon. While bison is browning, throw in the mushrooms and spices (oregano through chili flakes.)Once mushrooms have lost most of their moisture and bison is nicely browned and starting to form a crust (after about 10 minutes), stir in the tomato paste. Use wooden spoon to help incorporate paste into the meat mixture.

4. Pour in the tomato sauce and cooked farro. Stir to combine and cook for an additional 2-3 minutes until mixture is warmed through. Check for seasoning and adjust accordingly before removing pan from the heat.Fill each pepper half with a heaping half cup of the bison and farro mixture. If there is leftover mixture simply add it to the pan around the peppers.Sprinkle a tablespoon of shredded parmesan on top of each stuffed pepper. Cover pan with foil and bake until peppers are soft, about 30-40 minutes.Optional: Once peppers are cooked, remove foil from the pan and broil peppers for 30-60 seconds to brown the cheese and form a bubbly crust on top.

5. Garnish with freshly minced parsley to serve.


Nutrition Information:

Quickview
516k Calories
37g Protein
27g Total Fat
33g Carbs
69% Health Score
Limit These
Calories
516k
26%

Fat
27g
42%

  Saturated Fat
11g
75%

Carbohydrates
33g
11%

  Sugar
11g
13%

Cholesterol
107mg
36%

Sodium
1569mg
68%

Get Enough Of These
Protein
37g
74%

Vitamin C
115mg
140%

Vitamin K
113µg
108%

Vitamin A
4138IU
83%

Vitamin B3
11mg
59%

Selenium
39µg
57%

Vitamin B6
1mg
56%

Zinc
7mg
52%

Iron
9mg
50%

Phosphorus
494mg
49%

Vitamin B12
2µg
45%

Vitamin B2
0.74mg
44%

Potassium
1457mg
42%

Manganese
0.74mg
37%

Fiber
8g
34%

Copper
0.68mg
34%

Calcium
284mg
28%

Vitamin B1
0.41mg
28%

Magnesium
95mg
24%

Vitamin B5
2mg
23%

Vitamin E
3mg
22%

Folate
78µg
20%

Vitamin D
0.16µg
1%

covered percent of daily need
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