Stuffed peppers get a delicious update with these Bison Stuffed Bell Peppers. Ground bison combines with grated carrot and zucchini, finely chopped onion, garlic, dairy-free or regular cheese, and a tasty spice blend to make a flavorful, wholesome meal.
Tasty, Nutritious, Low-Carb Bison Stuffed Bell Peppers
Bison is a lean, nutrient-dense alternative to beef: it provides a similar amount of protein while typically being lower in fat and calories and higher in several B vitamins and minerals like copper, potassium and zinc. It also tends to have a milder environmental footprint. If you prefer, you can substitute ground beef or turkey without losing the essence of this recipe.
Bison Stuffed Bell Peppers – High on Taste, Protein and Veggies
This recipe is an easy way to boost vegetable intake: it sneaks in carrot, zucchini and onion by grating or finely chopping them so they blend seamlessly into the meat filling. Breadcrumbs, an egg and a savory mix of spices bind the mixture and create plenty of flavor. Unlike many stuffed pepper recipes, this one contains no rice, so it’s relatively low in carbohydrates. Use dairy-free cheese to keep the dish dairy-free, and swap in gluten-free breadcrumbs to make it gluten-free.
It’s a family-friendly dish that often wins over picky eaters. If you’re serving it for a crowd or want to offer a finger-food option, mini bell peppers halved and filled with the same mixture make tasty appetizers—just shorten the bake time and check that the meat is cooked through.
Any bell pepper color—red, yellow, orange or green—works well here. The stuffing can also be formed into a loaf and baked in a loaf pan if you prefer to skip the peppers or want a different presentation for kids.
Bison Stuffed Peppers
Kelly Kirkendoll
Pin Recipe
Ingredients
- 4-5 bell peppers of your choice
- 1 lb. ground bison
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, peeled and grated
- 1 small zucchini, grated (or half a large one)
- 1/4 cup Italian bread crumbs (use gluten-free if needed; omit or replace with flax meal for Paleo)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1 egg
- 1/4 cup Daiya dairy-free mozzarella shreds (or regular cheese; omit for Paleo)
Instructions
- Preheat oven to 375°F (190°C). Wash the carrot, zucchini and bell peppers.
- Peel the carrot and grate it. Grate the zucchini, chop the onion finely and mince the garlic.
- In a large bowl, combine the ground bison, grated carrot, grated zucchini, chopped onion, minced garlic, breadcrumbs, egg, cheese (if using) and all spices. Mix thoroughly until evenly combined.
- Trim the tops from the bell peppers and remove the seeds and membranes. Rinse and pat dry.
- Spoon the bison mixture into each pepper, pressing gently to fill. Place filled peppers upright on a baking sheet or in a baking dish.
- Bake at 375°F for 40–45 minutes, depending on pepper size and oven. Smaller or halved peppers will need less time—check that the meat is fully cooked.
- Remove from the oven and let the peppers rest a few minutes before serving.
- Serve warm and enjoy.
