Chris' Organic Stuffed Peppers with Ground Bison!

Had to Create Heart-Shaped Cut Outs!

A HEART-HEALTHY, LOVE-INSPIRED WINTER COMFORT MEAL!

Heart-Healthy Organic Stuffed Peppers with Ground Bison

From Chris' Kitchen

This is one of my go-to recipes when I want something nourishing, delicious, light-yet-hearty, and comfort food-inspired yet unique enough to be a special family meal. I make this recipe gluten-free and generally select bison for the meat, but the beauty is you can feel free to play with the ingredients as you wish based on your individual sensitivities and preferences. As always, stick to the guiding light of using the best, quality ingredients. Preferably organic!

I love using ground bison for its exceptional nutritional profile and delicious flavor. Bison is one of the leanest red meats available—it has less fat and cholesterol than skinless chicken, with significantly fewer calories than beef. It's also higher in protein, iron, B vitamins, and omega-3 fatty acids, making it a true heart-healthy powerhouse for performance and longevity. Perfect for February, the month of (self) love!

Want an even leaner option? Ground venison is another heart-healthy choice with slightly more protein and even less fat. Feel free to swap in a delicious, fattier ground lamb, or another quality meat if you prefer. Note: You can opt to adjust the egg accordingly (leaner meats need it for binding; fattier meats like lamb can go without though don't need to).

INGREDIENTS.

• 6 Organic Bell Peppers

• 1 1/2 lbs Ground Bison

• 1/2 Cup Gluten-Free Oats

• 1 Egg

• 1 1/2 tsp Good Salt

• 1 tsp Onion Granules

• 1 tsp Garlic Granules

• 1 tsp Mixed Herbs (Cilantro, Basil, Oregano)

• 1/2 tsp Black Pepper

• 3 TBSP Coconut Aminos (or to taste)

• 1-2 TBSP Ghee

• 1 TBSP Good Quality Olive Oil

• 32 oz Organic Vegetable Broth

Perfect Pairings.

Serve alongside Organic Black "Forbidden" Rice, Red Rice, or even a quality White or Brown Jasmine for a complete, nutrient-dense meal! I love to add a fresh sprig or two of vitamin C-, A-, and K-rich cilantro to my plate. For both the fresh, green color and the taste. Not to mention the nutrients!

INSTRUCTIONS.

STEP 1: Prep Your Peppers. Clean and prepare your bell peppers—cut off the tops and remove seeds and membranes. I like to use a small paring knife for the tops and a spoon to remove the interior membranes and seeds. Be sure to give the cleaned peppers a final rinse in fresh, cold water to ensure no seeds are left behind! Set peppers aside, placing them, opening down, on a clean towel or paper towel.

STEP 2: Create Your Filling. In a large bowl, add your ground bison. Here's a great time-saver trick: take out all your ingredients and pre-measure all your spices (salt, pepper, onion granules, garlic granules, and herbs) into a small container so you can simply dump them in when ready. Soak your oats in filtered water for a few minutes (I do this right in the measuring cup), then squeeze out excess water before adding to the bowl. Add the egg. Add about 2 TBSP coconut aminos. Mix well with your hands and stuff generously into each pepper.

STEP 3: Sauté and Simmer. In a large, high-sided pan, heat the ghee with some good olive oil. Lay the stuffed peppers on their sides and sauté each side over medium heat for just a few minutes to soften a touch and get a little caramelized color, turning each pepper in the pan every minute or two until all sides have a little browned color. Add the vegetable broth and the remaining TBSP of coconut aminos. Bring to a boil then lower heat. Cover (at least partially) and let simmer until peppers are tender and the filling is cooked through (about 30-40 minutes). This is the perfect time to start the rice which usually takes about 30 minutes to cook.

This recipe checks all the boxes—nourishing comfort food, performance fuel, anti-inflammatory, heart-healthy ingredients, and pure deliciousness.

PRO TIP: Always use the best, freshest, good, quality ingredients. Organic if possible.

HERE'S TO YOUR HEALTHIEST HAPPIEST YOU!