Bison has less fat than beef. Feel free to substitute with your favorite organic ground meat.
Serve 4
Preheat the oven to 400ºF (200ºC)
Adjust the spices to taste.
1 Tbs. (15 ml) avocado oil
1 cup (130 g) organic: chopped onion and canned black beans (rinsed and drained)
1 Tbs. (15 g) organic tomato paste
minced organic garlic
1 pound (455 g) ground, grass feed bison
14 1/2 ounce can (400 g) organic diced tomatoes
1 Tbs. (6 g) each: chili powder and oregano
1 tsp. (2 g) ground cumin
4 large organic bell peppers
1/2 cup (65 g) (dairy-free) crumble cheese
chopped cilantro or parsley for garnish
1. Heat the oil over medium heat.
2. Sauté the onions for 5 minutes.
3. Stir in the tomato paste and garlic. Cook about 1 to 2 minutes.
4. Add the meat and brown.
5. Add the diced tomatoes and black beans.
6. Season with the spices.
7. Remove from the stove.
8. Cut the peppers in half lengthwise.
9. Scoop out the core and seeds.
10. Place on a baking sheet, cut side up.
11. Spoon the mixture into the peppers. Cover with foil.
12. Bake for about 25 minutes.
13. Remove and top with cheese.
14. Return to the oven and cook, uncovered, for 10 minutes.
15. Remove and garnish the tops.
