Bison and Chorizo Cheesy Stuffed Bell Peppers

Three of my favorite things: Bell Peppers, Bison, & Cheese; and they’re all combined into one easy meal?!

Mexican Rice

• 1 Tbs Butter

• 1 Cup Rice

• 1 Clove Garlic diced

• 1/2 Cup Yellow Onion chopped

• 1 Jalapeño seeded and chopped

• 1/4 Cup Green Bell Pepper chopped

• 1 14 oz Can Fireroasted Diced Tomatoes

• 1/4 Tsp Cumin

• 1/4 Tsp Salt

• 1/4 Tsp Black Pepper

• 1/4 Tsp Paprika

• 1/4 Tsp Chili Powder

• Dash Turmeric

• Dash Cayenne Pepper

• Dash Liquid Smoke

• 2 Cups Chicken Broth

• 2/3 Cups Cheddar shredded

Stuffed Bell Peppers

• 6 Bell Peppers with tops sliced off & seeded (save the tops for another recipe)

• 2/3 Lb Ground Bison

• 1/3 Lb Chorizo

• ~1 Tbs Southwestern Seasoning

• 1 15 oz Can Black Beans drained

• 1 5 oz Can Diced Green Chiles

• Lots of Cheese shredded

• 1 Jalapeño sliced & seeded for garnish

• Cilantro for garnish

1. Turn your oven on to 375°. You’ll be putting the Mexican Rice skillet and the sliced Bell Peppers in there.

2. In a glass baking dish or casserole dish put about 1 1/2 Cups of water in it and place the sliced Bell Peppers top side down into it, cover them with some foil, and bake ‘em for about 20 minutes. When they’re done, put the peppers aside and discard the water.

3. For the Rice: In your deep skillet drop in the Butter and let it melt before throwing in the Onions, Jalapeño, & Bell Peppers. Sauté them suckers until they’re getting soft and add the diced Garlic.

4. After a few more minutes of sautéing lower the heat to low and add the Rice but make sure you stir it constantly cause you don’t want it to burn. Stir and let it cook for just a couple minutes.

5. Next up add the Can of Tomatoes, the Liquid Smoke, Cumin, Salt, Black Pepper, Turmeric, Cayenne Pepper, Chili Powder, and Paprika. Stir all that goodness and let it mix together for a couple more minutes.

6. Now pour in that Chicken Broth, stir, and turn the heat up high to get it boiling. Once it’s boiling turn the heat down to it’s lowest setting and put on that lid. Now you get to wait about 15 minutes.

7. When the time’s up, take the lid off and sprinkle all that delicious Cheese on the top before putting the whole thing in the oven to bake for about 15 minutes.

8. While the Rice is cooking, you can make the stuffing.

9. In another large skillet, I cook the Bison and Chorizo together until they’re almost done.

10. I then throw in the Black Beans and the Green Chile cans along with the Southwest Seasoning and stir it all up and cook it for a few minutes more.

11. Once the Bison & Chorizo skillet is done and the Cheesy Mexican Rice is done, I combine them all in a big bowl before spooning the delicious contents into the Bell Peppers.

12. When they’re all filled, place them back in that casserole dish from earlier, no water this time, and cook em in the oven for about 15 minutes.

13. When the time is up, top the Peppers with as much Cheese as you want and bake them again for around 10 minutes.

14. After that, sprinkle the cooked Peppers with Jalapeños, Cilantro, and your choice of delicious smoky hot sauce!