Bison and Brown Rice Stuffed Peppers

Name: Bison and Brown Rice Stuffed Peppers
Total time: 105
Yield: 6
Ingredients: 1 cup water; ½ 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®); ¼ teaspoon garlic powder; ¼ teaspoon onion powder; salt and ground black pepper to taste; 1 (14.5 ounce) can diced tomatoes; 1 teaspoon Italian seasoning

Recipe by katanity from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

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1 cup water
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½ cup long-grain brown rice
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1 pound ground bison
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6 green bell peppers - tops, seeds, and membranes removed
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1 (8 ounce) can tomato sauce
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1 tablespoon Worcestershire sauce
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1 tablespoon dried oregano

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1 tablespoon all-purpose seasoning (such as Vegata®)
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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salt and ground black pepper to taste
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1 (14.5 ounce) can diced tomatoes
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1 teaspoon Italian seasoning

Instructions

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.