My favourite Mother’s Day gift? Time away from the kitchen! Thankfully I have two adorable sous chefs who are happy to help me create a special meal. Together, we made Mexican-Style Bison Stuffed Peppers using Noble Premium Bison – YUM!
New to bison? It’s lean, super nutritious and has a slightly sweet, rich taste that I love. Bison meat is good for the planet because it’s raised without harm to the environment – as a mom, that’s so important to me, as I’m sure it is to you, too! In fact, bison is grass raised with NO antibiotics or added hormones.
In addition to a willing helper or two, here’s what you’ll need to make Mexican-Style Bison Stuffed Peppers:
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
2 packages (226g each) Noble Lean Ground Bison
1 package (about 30g) of your favourite taco seasoning
6 peppers, top removed and seeded
2 cups (400g) cooked white rice
1 cup (250ml) marinara or arrabbiata tomato sauce
1 cup (200g) shredded Monterey Jack cheese
fresh cilantro, as desired
In a large saucepan over medium heat, brown Noble Lean Ground Bison until no longer pink inside, about 10 minutes. Prepare taco seasoning according to package directions and add to the saucepan, sautéing for an additional 5 minutes. Stir in cooked rice and tomato sauce. Remove from heat and set aside.
Preheat oven to 375°F. Arrange peppers in a 9×13 baking dish, making sure the fit is snug. Spoon bison mixture to the top of each pepper. Add 1/2 cup of water to the bottom of the baking dish; cover with foil. Bake for 45 minutes.
Remove peppers from oven and discard foil. Sprinkle a generous handful of shredded cheese on top of each pepper. Return the baking dish to the oven and start the broiler. Broil for 5 minutes or until the cheese is bubbling and thoroughly melted. Remove from oven and sprinkle with fresh cilantro.