Here is a little twist on an old favorite, stuffed bell peppers. I love bison, it is lean and packed with protein! I can’t find it all the time though. I was lucky enough to score a pound of freshly ground bison today! I had sweet yellow bell peppers already so it just made sense to make stuffed bell peppers. I also really love the strong taste of brie cheese and I thought it would go well with the distinct taste of bison. Here is how I whipped it up
1 Pound freshly ground bison
4 Bell peppers (Sliced in half)
1 Clove garlic minced
1 Tbs Extra virgin olive oil
2 Roma tomatoes
Preheat oven for 425F
Add the bison to the pan with the sauteed veggies. Cook until browned.
Place the bell pepper halves on a cookie sheet topped with foil.
Drizzle olive oil over the bell peppers.
Slice the tomatoes and place between the bell peppers.
Sprinkle kosher salt per taste.
Fill the bell pepper with the bison.
Cut a couple of small slices of brie cheese and place on too of the meat. Just a little goes a long way with the powerful cheese!
Place in the oven for 25-30 min.
Plate and enjoy!
260 Cals. 8 Carbs. 18g Protein