Stuffed Peppers just got better with Wild Idea’s 100% Grass-Fed Buffalo meat! Aromatic spices, blended with a touch of sweetness, are a wonderful compliment the buffalo meat. If the spice list is overwhelming, look for a Curry Marsala spice blend at you grocery. (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
- 1/4 teaspoon turmeric
- 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.
- In sauté pan on stove top over medium high heat, heat 1 tablespoon olive oil.
- Add onion and sauté for 2 minutes.
- Add apple and continue to sauté for another minute
- Add spices and stir to incorporate.
- Add raisins and molasses, stirring to release all spices from the bottom of the pan.
- Remove from heat, and let come to room temperature.
- Crumble bison meat in a bowl, and add the onion mixture, and mix until incorporated.
- Divide meat mixture evenly between the bell peppers.
- Place peppers on baking sheet and place in 375* preheated oven.
- Bake stuffed peppers for 25 minutes.
- 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.