Ingredients:

4 large bell peppers, any color
1 pound ground bison
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup cooked rice (make sure it is kosher certified)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup beef or vegetable broth (make sure it is kosher certified)
Optional toppings: non dairy cheese, chopped fresh parsley

Instructions:

Preheat the oven to 375°F.

Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until the vegetables are softened.

Add the ground bison to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.

Add the diced tomatoes (with their juice), cooked rice, dried oregano, salt, and black pepper. Stir to combine.

Pour the beef or vegetable broth into the skillet and bring the mixture to a boil.

Reduce the heat to low and simmer for 5-7 minutes, until the liquid has thickened.

Stuff the bell peppers with the bison mixture, pressing it down lightly.

Place the stuffed peppers in a baking dish and bake for 30-35 minutes, until the peppers are tender and the filling is heated through.

Optional: top each pepper with a sprinkle of non dairy shredded cheese and return to the oven for an additional 5 minutes, until the cheese is melted and bubbly.

Serve the stuffed peppers hot, garnished with chopped fresh parsley, if desired.

These bison stuffed peppers are a hearty and flavorful dish that's perfect for a family dinner or entertaining. Enjoy!