Recipe from Coco’s Paleo Kitchen

Coco’s Paleo Kitchen

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Bison stuffed bell peppers recipe

– 4 lg bell peppers (I used red, yellow and orange bells)

– 1 lb grassfed ground bison (I use The Honest Bison)

– 1/2 cup chorizo 1/2 cup diced onion

– 2 cups cauliflower rice

– 1 cup diced tomatoes

– 1.5 tbsp Tin Star Foods Ghee or brown butter

– 1+ tsp garlic powder

– 1/2+ tsp sea salt

– 1/4+ tsp pepper

– 1 tbsp taco type seasoning (I use Chili Margarita/Mexican seasoning)

Garnish: cilantro and avocado

Yum

Preheat oven to 400 degrees. Cut tops off bell peppers & dice up whatever you can from the tops. Spoon out seeds & remove “veins” from cup of bell pepper. In a large pan over medium heat, melt ghee & add cauli-rice to warm/soften up about 4 minutes. Season cauliflower with the garlic powder, s&p. Add diced onions to cauliflower & stir in….cooking another 4-5 min. Gently crumble your ground bison into the cauli-rice mix and sprinkle a bit more garlic, salt & pepper. Incorporate and break up meat to cook. Add the chorizo, combine and distribute proteins throughout pan to cook evenly. Once meat is browned, add the taco/Mexican spices & tomatoes and mix in. Turn off heat and let rest 10 minutes.

In a baking dish, add about 1/4 cup water. Fill your peppers with meat mixture to the top of each bell pepper. Place peppers carefully in dish and cover. Bake covered for 45 minutes at 400 degrees. Let sit for 10 minutes before serving. Add some cilantro and avocado if desired.

Notes: The meat mixture is a great prep ahead part of this recipe. You will be able to just stuff into bell peppers the night of — easy peasy 🙂