Bison-Stuffed Poblano Peppers |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I came up with this recipe while trying to decide how to use a 650 gram tray of lean ground bison. The beauty of this recipe is that you can use any ground meat and any type of stuffable pepper. I actually stuffed two poblanos, a red bell pepper and a yellow bell pepper. This turned out so good that I decided to share the recipe. I served it with Mom's Best Skillet Cornbread, Mom's Best Skillet Cornbread. Ingredients:
1 tablespoon olive oil |
1 lb extra lean ground buffalo meat |
1 small onion, finely chopped |
1 stalk celery, finely chopped |
3 garlic cloves, finely chopped |
1/2 teaspoon kosher salt |
black pepper, freshly ground |
1 -2 chipotle peppers with adobo sauce, chopped |
3 dashes liquid smoke |
1/3 cup chili sauce (heinz brand) |
1/3 cup fine dry breadcrumb |
2 eggs, beaten |
4 poblano peppers, slit open down one side and seeds removed |
cooking spray |
1/2 cup shredded cheese |
Directions:
1. Preheat oven to 375°F.
2. Heat the olive oil in a skillet and add the bison, onion, celery, garlic, salt and pepper. Fry over medium-high heat for about 10 minutes or until bison is browned and vegetables are soft and translucent.
3. Add chipotle, smoke and chili sauce and heat through. Remove from heat.
4. Sprinkle bread crumbs, then add beaten eggs. Stir quickly to incorporate eggs and breadcrumbs before the egg sets into cooked clumps.
5. Spoon the mixture into the peppers, dividing evenly. Heap it up if you have enough.
6. Spray a baking dish with non-stick spray and arrange peppers. Bake at 375F for 30 minutes.
7. Remove from oven and sprinkle peppers with cheese. Return to oven and bake for 5 more minutes or until cheese is bubbly and browning.
8. Remove from oven and let sit for 5 minutes before serving.
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