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.