Bison and Brown Rice Stuffed Peppers

Ingredients

• 1 cup water
• 0.5 cups long-grain brown rice
• 1 pound ground bison
• 6 greens bell peppers , tops, seeds, and membranes removed
• 1 can tomato sauce , 8 ounce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 1 tablespoon all-purpose seasoning , such as Vegata
• 0.25 teaspoons garlic powder
• 0.25 teaspoons onion powder
• salt and ground black pepper to taste
• 1 can diced tomatoes , 14.5 ounce
• 1 teaspoon Italian seasoning

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Combine rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper in a bowl; spoon into each bell pepper.

6. 6

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

7. 7

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