Bison and Black Bean Stuffed Bell Peppers

This hearty dish features bell peppers stuffed with a flavorful mixture of bison, black beans, and spices, topped with creamy avocado. The combination of savory bison and earthy beans provides a satisfying meal, while the fresh avocado adds a touch of creaminess and richness. A perfect blend of traditional and modern flavors, this dish is also high in protein and fiber, making it a nutritious choice.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground bison
• 1 can (15 oz) black beans, rinsed and drained
• 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
• 1 avocado, diced
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large skillet, heat a drizzle of 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 black beans, cooked wild rice, chili powder, cumin, salt, and pepper. Mix well and cook for an additional 5 minutes.
5. Spoon the bison and bean mixture into each bell pepper, packing it tightly.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
7. Remove from the oven and let cool slightly. Top each stuffed pepper with diced avocado and garnish with fresh cilantro before serving.