March 31, 2026

Primal blend Stuffed Bell Pepper

Ingredients:

  • 1 lb TD Primal Blend (bison or beef) or Classic TD Ground Bison or Beef
  • 1¼ tsp salt, divided
  • Heaping ¼ tsp baking soda
  • 3 large red, yellow, or orange bell peppers, halved and cored
  • 3 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1¼ tsp salt, divided
  • Heaping ¼ tsp baking soda
  • 3 large red, yellow, or orange bell peppers, halved and cored
  • 3 tbsp olive oil
  • 1 medium yellow onion, finely chopped

Directions:

  1. Preheat oven to 425°F.
  2. Prep the meat: In a bowl, mix meat with 1 tsp salt and baking soda. This keeps it moist during cooking, and encourages deep browning by raising the acidity level of meat surface. Rest 20 minutes.
  3. Prep peppers: Cut the tops off and clean out seeds. Place peppers cut side up in baking dish. Drizzle with 1 tbsp oil and sprinkle with ¼ tsp salt. Roast ~20 min, until slightly browned and tender-crisp.
  4. Cook filling: Heat 2 tbsp oil in a large skillet. Sauté onion until soft (3–4 min), then add garlic (1 min). Add meat, chili powder, cumin, and oregano. Cook 4–5 min, breaking up meat as it browns. Add tomato sauce, simmer 2–3 min until meat is cooked through.
  5. Stir in cooked Quinoa, brown, or wild rice to your preferred ratio. Add ¾ cup cheese. Remove from heat.
  6. Fill & bake: Spoon filling into roasted peppers. Top with remaining cheese. Bake 10–15 min, until heated through and cheese is bubbling.

Make-Ahead Tips

  1. Stuffed peppers can be prepped up to 2 days ahead or frozen for up to 3 months.
  2. To reheat:Thaw if frozen. Cover and bake at 425°F for ~15 min, then uncover, top with cheese, and bake 5 more minutes until hot and melted.
Written by info tangen draw