Bison Stuffed Peppers

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty bell peppers filled with bison meat, onions, and tomatoes, baked to perfection for a flavorful North Dakota-inspired dish. This North American-inspired beef recipe, ready in about 55 minutes, pairs bell peppers, ground bison, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 North American cuisine 320 cal/serving

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Ingredients

6 large, halved and seeded bell peppers
500g ground bison
1 large, diced onion
2 large, diced tomato
2 cloves, minced garlic
2 tbsp olive oil
to taste salt
to taste pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 375°F (190°C). Toss 500g ground bison with 1 diced onion, 2 diced tomatoes, 2 minced garlic cloves, 2 tbsp olive oil, salt, and pepper. Mix well.
Step 2: Stuff each bell pepper half with the bison mixture, placing them in a baking dish. Top with additional tomato slices and a drizzle of olive oil.
Step 3: Bake for 35-40 minutes until peppers are tender and the filling is golden and bubbly. Sprinkle with fresh parsley before serving.