BISON-STUFFED POBLANO PEPPERS
I came up with this recipe while trying to decide how to use a 650 gram tray of lean ground bison. The beauty of this recipe is that you can use any ground meat and any type of stuffable pepper. I actually stuffed two poblanos, a red bell pepper and a yellow bell pepper. This turned out so good that I decided to share the recipe. I served it with Mom's Best Skillet Cornbread, recipe #153414.
Provided by barrdbarrbarr
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Heat the olive oil in a skillet and add the bison, onion, celery, garlic, salt and pepper. Fry over medium-high heat for about 10 minutes or until bison is browned and vegetables are soft and translucent.
- Add chipotle, smoke and chili sauce and heat through. Remove from heat.
- Sprinkle bread crumbs, then add beaten eggs. Stir quickly to incorporate eggs and breadcrumbs before the egg sets into cooked clumps.
- Spoon the mixture into the peppers, dividing evenly. Heap it up if you have enough.
- Spray a baking dish with non-stick spray and arrange peppers. Bake at 375F for 30 minutes.
- Remove from oven and sprinkle peppers with cheese. Return to oven and bake for 5 more minutes or until cheese is bubbly and browning.
- Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 344.6, Fat 12.8, SaturatedFat 4.2, Cholesterol 166.9, Sodium 835.8, Carbohydrate 23.9, Fiber 5.9, Sugar 4.1, Protein 33.2
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