Bison Stuffed Peppers (High Protein, Gluten Free)
These Bison Stuffed Peppers are a high protein, gluten free dinner packed with seasoned ground bison, black beans, zucchini and Spanish rice nestled inside colorful whole peppers. Made with a homemade enchilada spice blend and melted cheddar — this is healthy comfort food the whole family will love. Perfect for meal prep or a satisfying weeknight dinner.
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 7 whole bell peppers large and wide is best, mix of red yellow and orange for color
- 1 tablespoon extra virgin olive oil
- 1 pound ground bison
- ½ medium onion diced — omit if using my Spanish Rice recipe
- 3 cloves garlic cloves minced, reduce to 1-2 if using my Spanish Rice recipe
- 15 oz black beans low sodium, rinsed and drained
- 1 medium zucchini chopped in food processed or shredded and drained
- 2 cups spanish rice
- ½ cup tomato sauce
- ½ cup shredded cheddar — divided ¼ cup stirred into filling and remaining on top
- cilantro for garnish
Enchilada Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
Instructions
- Preheat the oven to 400°F. Bring a large pot of water to a boil. Slice the tops off each pepper and remove seeds. Place pepper in water and boil for 2 minutes to slightly soften. Remove and set aside to cool slightly.
- Heat olive oil in a large skillet over medium heat. Add ground bison and cook through breaking apart as it cooks.
- Add enchilada spice blend and stir to coat the bison evenly. Add zucchini and black beans then stir to combine.
- Add Spanish rice and tomato sauce and stir everything together until well combined. Add ¼ cup shredded cheddar and stir into the filling until melted.
- Generously fill each pepper with the bison mixture. Place stuffed peppers in a pie dish or baking dish. Top each pepper with remaining shredded cheddar.
- Bake at 400°F for 5 minutes until the cheese is melted and bubbly. Cover loosely with foil if you prefer a softer cheese topping. Garnish with fresh cilantro and serve.
Notes
Notes:
Storing and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes or in the oven at 350°F for 10 minutes until warmed through. These freeze beautifully — store in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Helpful Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes or in the oven at 350°F for 10 minutes until warmed through. These freeze beautifully — store in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Helpful Tips:
- Use large wide peppers. They hold more filling and sit more stably in the baking dish.
- A mix of red, yellow and orange peppers makes the dish more colorful and visually stunning and each color has a slightly different sweetness.
- Run the zucchini through a food processor to chop and drain with paper towels before adding. This removes excess moisture and prevents a watery filling.
- If using my Spanish Rice recipe omit the extra onion and reduce garlic to 1-2 cloves since the rice already has those flavors built in.
- A pie dish works perfectly for 7 peppers — they hold each other upright during baking.
- Boiling the peppers for just 2 minutes softens them slightly without making them mushy — don't skip this step. Be sure to drain any water from the boiled peppers.
Nutrition
Calories: 328kcalCarbohydrates: 34gProtein: 24gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 455mgPotassium: 1050mgFiber: 9gSugar: 7gVitamin A: 4346IUVitamin C: 159mgCalcium: 121mgIron: 6mg
Tried this recipe?Let us know how it was!