This is an alternate version of stuffed peppers sans bread crumbs, ketchup and cheese. I know, it don't sound as exciting without all those extras. You won't be dissappointed with these extremely juicy stuffed peppers.
Prep: 10-15 min
Cook: 1 hour
4 Bell Peppers
1 Tablespoon extra virgin olive oil
1 pound ground bison
1 omega 3 egg
1 scallion, thinly sliced
Garlic Powder to taste (we added 1/4 tsp)
Cayenne pepper to taste (we added 1/4 tsp)
Preheat oven to 350
Cut tops from peppers and remove seeds
Rub outer surface of each pepper with oil
Place peppers, cut sides up, in an oiled baking dish
Combine bison and egg and use your hands to mix well.
Add scallion and mix again.
Sprinkle with garlic powder and cayenne pepper.
Stuff peppers with meat mixture
Cover with aluminum and bake for one hour
Remove from oven and cool for five minutes before serving