Bison and Avocado Stuffed Bell Peppers

This delightful dish features roasted bell peppers stuffed with a savory mixture of ground bison, black beans, and fresh avocado. The combination of hearty bison and creamy avocado creates a satisfying texture, while spices like chili powder and cumin add warmth and depth. This recipe balances traditional Southwestern flavors with a touch of creativity, making it a wholesome and appealing meal that's rich in protein and fiber.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground bison
• 1 can black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cooked wild rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
4. Add the ground bison to the skillet, cooking until browned. Stir in the chili powder, cumin, salt, and pepper.
5. Mix in the black beans and cooked wild rice, cooking for an additional 2-3 minutes until heated through.
6. Remove the skillet from heat and gently fold in the diced avocado.
7. Stuff each bell pepper with the bison mixture, packing it in well.
8. Place the stuffed peppers upright in a baking dish and cover with foil.
9. Bake for 25-30 minutes, or until the peppers are tender.
10. Remove from the oven, garnish with fresh cilantro, and serve warm.