Newton
Feb 19, 20181 min
Stuffed Peppers are a one-and-done hearty meal that cover all of the basic food groups and leave you feeling quite satisfied. My Stuffed Peppers are made Cowboy-style with lean Bison meat, my Texican Rice & Ancho Chile Tomato Sauce for a little Cowboy flair. Enjoy!
Ingredients:
6 Red and/or Green Bell Peppers
1 lb Ground Bison (or Ground Lean Beef)
½ med Onion, diced
2 t Minced Garlic
2 C Cooked Texican Rice (see cowboychefnewton.com for recipe)
2 C Mixed Shredded Monterrey Jack & Cheddar Cheese
1 15 oz Can Tomato Sauce (I like Fire Roasted)
1 T Ancho Chile Powder (I get mine from Pendery’s in Fort Worth)
1 t Kosher Salt
1 t Fine Ground Black Pepper
1 t Garlic Powder
1 t Mexican Oregano
Instructions:
1. Preheat oven to 325°.
2. In medium saucepan add Tomato Sauce, Ancho Chile Powder, Garlic Powder, Salt & Pepper; Simmer over very low heat for 10 minutes.
3. In large skillet brown Bison, then add Onion & Minced Garlic; Saute for 2-3 minutes;
4. Add Cooked Texican Rice to Bison mix and sauté, stirring constantly, for 2 minutes.
5. Slice tops off of Bell Peppers, stuff with Bison mix and top with Shredded Cheese.
6. Place Stuffed Peppers in baking dish with about a ¼ C of Water, cover and bake for 45 minutes to 1 hour until peppers are soft.
7. Sauce plate with Ancho Tomato Sauce, add Stuffed Pepper, top with additional sauce, and Get Busy!