Careme

Ingredients

• Great Range Bison Ground Bison Brick, 16 OZ 1 package 13.99
• PRODUCE Organic Green Cabbage 1/2 small head, finely shredded 1.10
• Divemex Red Bell Peppers, 3 CT 2 peppers, halved lengthwise and seeded 4.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package 2.99
• Yellow Onion 1/2 medium, finely diced 1.49
• PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
• SUNSET Organic Roma Tomatoes, 16 OZ 2 tomatoes, finely chopped 2.99
• PRODUCE Organic Italian Parsley 2 tablespoons, chopped 2.19
• Pantry cooked rice or quick-cooking grains 1 cup
• Pantry olive oil 1 1/2 tablespoons
• Pantry smoked paprika 1 teaspoon
• Pantry tomato paste 1 tablespoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Pantry red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Cut 2 red bell peppers in half lengthwise through the stems and remove the seeds and membranes. Rub the pepper halves with a little olive oil and place them cut-side up in a baking dish or ovenproof skillet.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 medium diced yellow onion and cook for 3 minutes until starting to soften. Add 2 minced garlic cloves and 1 package sliced baby bella mushrooms and cook for 4 to 5 minutes until the mushrooms release their liquid and begin to brown.
3. Add 1/2 small head finely shredded organic green cabbage to the skillet with a pinch of salt. Cook, stirring often, for 4 to 5 minutes until the cabbage wilts and sweetens but still keeps some texture.
4. Add 1 package ground bison to the skillet. Break it up with a spoon and cook for 5 to 6 minutes until browned. Stir in 2 finely chopped Roma tomatoes, 1 tablespoon tomato paste, 1 teaspoon smoked paprika, a pinch of black pepper, and optional red pepper flakes. Cook for 2 minutes until the tomatoes slump and the mixture looks cohesive.
5. Fold 1 cup cooked rice or quick-cooking grains into the bison mixture. Stir in 2 tablespoons chopped parsley. Taste and season with more salt and pepper as needed. The filling should be savory and slightly juicy, not dry.
6. Divide the hot bison-cabbage filling among the 4 pepper halves, mounding it neatly. Cover the dish loosely with foil and bake for 15 minutes. Uncover and bake 5 to 8 minutes more until the peppers are tender and the tops are lightly browned.
7. Let the stuffed peppers rest for 2 minutes. Scatter a little extra chopped parsley over the top.
8. Plate two pepper halves per person. Spoon any skillet juices around the base rather than over the top so the peppers keep their shape. Serve with a simple green salad if desired, but the peppers themselves already provide both protein and vegetable side in one composed plate.