Curry Masala Bison Stuffed Peppers

jill Jill's Journal 7 Comments

After a delicious holiday filled with O’Brien Nog, Christmas cookies and homemade candies, it is time to once again go “on the wagon”.  I have put myself on every wagon possible in an attempt to shed those extra holiday pounds, before they become permanent.  Creating tasty, healthy meals is the best way to feel like you’re not sacrificing. The below recipe uses a lot of herbs, and is one way to turn ordinary into special.  Enjoy! Jill


Serves 4 to 6

Ingredients:

  • 1 teaspoon cardamom
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 tablespoon olive oil
  • ½ sweet yellow onion, finely diced
  • 1 organic apple: peeled, cored and diced
  • 2 tablespoons lemon juice
  • 1/3 cup raisins (optional)
  • 1 tablespoon molasses
  • 4 to 6 small bell peppers: tops cut off, but reserved and seeded
  • 1 pound Wild Idea ground bison or ground round bison

Measure all spices in a bowl together and set aside.

  1. In sauté pan on stove top over medium high heat, heat 1 tablespoon olive oil.
  2. Add onion and sauté for 2 minutes.
  3. Add apple and continue to sauté for another minute
  4. Add spices and stir to incorporate.
  5. Add raisins and molasses, stirring to release all spices from the bottom of the pan.
  6. Remove from heat, and let come to room temperature.
  7. Crumble bison meat in a bowl, and add the onion mixture, and mix until incorporated.
  8. Divide meat mixture evenly between the bell peppers.
  9. Place peppers on baking sheet and place in 375* preheated oven.
  10. Bake stuffed peppers for 25 minutes.
  11. Remove from oven and serve stuffed peppers on a bed of aromatic rice.

Wine Pairing: Estancia Estate Pinot Noir, Monterey, CA

This is a medium bodied Pinot has a juicy fruit bouquet and flavor. It is well balanced, with a smooth finish, pairing nicely with flavorful dishes.

Comments 7

  3. buffalo_ken

    Jill,

    If you don’t mind, my idea would be for “you all” to mix the spices, and then you could send them out with the applicable cuts. Would enhance the value of the product – at least it would in my mind.

    Thanks for responding.

    Ken Hausle
    kjh-es.com

    ps – I sent an e-mail to Dan saying about the same…….one day I hope to go to the Dakotas……that is one of my dreams! Peace.

  5. buffalo_ken

    Jill, you guys are awesome to me, and maybe one day I will make it out there, but just now, I don’t know.

    My wife (Pam) and I are getting ready to plan a journey during the summer after are eldest daughter (April) graduates. This will be the summer of 2011. We will go the Grand Canyon – or at least, that is our plan.

    Plans. Ain’t they something?????

    So I’ve been thinking about it more, and I think you all could acquire a “spice-mixing” appropriate technology level device that does the trick (so to speak). It would probably cost a few thousand dollars and it would need to be kept clean, but after awhile it would become profitable……

    And even if not, this is a device that has value – one way or the other.

    So again, if you all want to discuss this further, I will be happy to say more, but I think I have probably already said enough! I don’t want to get banned again. Anywhere or evermore. Know what I mean?

    Peace,
    Ken

  6. buffalo_ken

    meant to say “our” daughter…..

    and lastly, by the way, I have hiked to the bottom of the canyon, when I got there there was a most fierce rainstorm….this just made it better for me. Made the journey seem worthwhile.

    I think the device would consist of many small containers holding the various spices. Then there would be a clean pneumatic device (probably using nitrogen) that enabled transfer of the various spice combinations!

    Peace again,
    Ken Hausle

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