My kids LOVE stuffed peppers! It’s such an easy meal that I love to prepare. I always make enough to last us at least 2 days 🙂
2. Halve the red bell peppers through the stem. Clean out the insides and seeds.
3. In a hot skillet, sauté the bison, chopped onion and garlic until just brown. Add garlic powder, salt, pepper, seasoning and parsley. Stir. Drain the fat.
4. Add the tomatoes and mushrooms. Stir until cheese is melted and remove from heat.
5. Fill the red pepper halves with filling. Pour chicken stock into baking dish until the bottom is covered. Tightly place the filled peppers into the baking dish. Cover with foil and bake for 35 minutes.