Bison and Brown Rice Stuffed Peppers

Ingredients

• 1 cup water
• 1/2 cup long-grain brown rice
• 1 pound ground bison
• 6 green bell peppers – tops, seeds, and membranes removed
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 1 tablespoon all-purpose seasoning (such as Vegata)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon Italian seasoning

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.

Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright.

Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper together in a bowl. Spoon rice-bison mixture into each bell pepper.

Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers.

Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.