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Close up shot of stuffed mini peppers with baked with the sauce.

Bison stuffed peppers

Sava's Kitchen
Oh, how tasty these bison stuffed peppers are! Surprise your family with a cozy and nutritious meal prepared with mini bell peppers stuffed with ground bison, rice and baked until perfectly cooked in a creamy tomato sauce.
5 from 1 vote
Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 25 mins
Course dinner, Main Course
Cuisine American, Ukrainian
Servings 5


  • 1 pan with lid for cooking the rice
  • 1 Frying Pan for making the sauce
  • 1 Large Mixing Bowl for making the meat mix
  • 1 set measuring spoons
  • 1 Measuring Cup
  • 1 large baking dish (13x9)
  • 1 sheet of foil to cover the baking dish


  • 1.5-2 pounds mini bell peppers
  • cup dry rice
  • cup water for cooking the rice
  • 1 Tablespoon olive oil
  • 2 Tablespoons diced onion
  • 1 pound ground bison
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon coriander
  • 1 Tablespoon olive oil
  • 1 clove diced fresh garlic
  • 1 can plain tomato sauce 15 oz
  • ½ teaspoon sugar
  • ½ teaspoon herbes de provence
  • ½ cup water for the sauce
  • ½ cup heavy cream
  • 2 twigs fresh rosemary optional


  • Rinse and cook the rice (can be slightly uncooked or al dente). Let it cool down little bit.
  • Cut off the tops of peppers and remove the seeds.
  • In a large frying pan, heat the olive oil. Add diced onion and cook until translucent.
  • In a large mixing bowl, add ground bison, cooked rice, cooked onions, salt, spice mix. Mix everything until combined.
  • Fill each mini bell pepper with the meat and rice mix. Lay the stuffed peppers in one layer on a baking dish. If you have leftovers of meat mix, form large meatballs and place them in the pan as well.
  • Preheat the oven to 400°F. Heat the same frying pan (same where you cooked onions, no need to wash) and add another splash of olive oil if needed. Add garlic and cook until fragrant. Add tomato sauce, water, sugar and herbes de provence. Turn heat on low, cover and simmer for 5 minutes. Add heavy cream and mix until the sauce is one consistency. Turn off the heat.
  • Pour the sauce into the baking dish, over the peppers. Add few twigs of fresh rosemary. Cover the dish tightly with the foil. Bake 45-60 minutes or until the peppers become soft and meat cooked. Enjoy hot with a dollop of sour cream.


  • if you have meat mix leftovers, form few large meatballs and cook them with the peppers.
  • taste the sauce, add more spices and salt if needed.
  • when baking, place another pan under the baking dish. The foil can get splashes and condensates, that can drip at the bottom of the oven.
Keyword bison stuffed peppers, mini bell peppers, stuffed peppers
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