The Ingredients (for 6 servings):
- 6 large bell peppers
- 1 medum onion, weighing approximately 230 g (or 8 oz)
- 230 g (or 8 oz) of mushrooms
- 560 g (or 1¼ lb) of ground bison meat
- 5 cloves of garlic, weighing approximately 15 g (or ½ oz)
- 140 g (or 5 oz) of carrot
- 15 pitted kalamata olives
- 110 g (or 4 oz) of feta cheese
- 6 g (or 2 teaspoons) of lemon pepper
- 120 ml (or ½ cup) of tomato sauce (I used a bottled pasta sauce)
- 1 egg
- cooking grade olive oil
- Turn the oven on and set the temperature to 175°C (or 350°F).
- Wash the bell peppers and cut off their tops, removing also the seeds and pith from inside.
- Spray or brush olive oil on the inside of an oven-proof pan or dish that will comfortably hold the bell peppers.
- Place the bell peppers in the pan, cut sides up.
- Chop the onion and mushrooms into small cubes.
- Heat a skillet or large saucepan over medium-high heat and add enough olive oil to coat the bottom.
- When the oil is hot, add the onion and mushrooms and cook, stirring frequently, until the onion begins to brown.
- Allow the onion-mushroom mixture to cool.
- Place the bison meat into a large mixing bowl.
- Grind the garlic cloves in a mortar with a dash of salt until they become foamy or creamy, then add them to the bison meat in the mixing bowl.
- Grate the carrot finely, and add it to the mixing bowl.
- Chop the olives finely, and add them to the mixing bowl.
- Crumble the feta cheese finely, and add it to the mixing bowl.
- Add the lemon pepper to the mixing bowl.
- Mash or mix the bison meat with the other ingredients in the bowl.
- Add the tomato sauce and the egg and continue to mash or mix until all ingredients are evenly distributed throughout.
- Place one sixth of the bison meat mixture into each bell pepper.
- Place the bell peppers into the oven and bake them for 30 minutes.
Our local Costco has a small but fairly steady supply of bison meat but, apart from making bison-pork burgers, we have not experimented much with it. I got the idea of stuffing bell peppers with it, and added vegetables, mediterranean olives, and a little feta to give it some pizzaz. Next time, I will dice the tops of the peppers after I behead them, and add those dice to the stuffing. Nevertheless, this was a very pleasant alternative to the same ole same ole beef and rice stuffed peppers.