Lean ground Caribou makes a moist, low-fat substitute for the ground beef that’s usually found in stuffed pepper filling.
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Total Time: 75 Minutes
- 1 whole Medium Onion, Diced
- 6 whole Bell Peppers (can Use 8 If Needed)
- 2 Tablespoons Olive Oil
- 1lb Lean Ground Caribou (can substitute with lean ground beef)
- Salt And Pepper, to taste
- 3 cloves Garlic, Minced
- 1 whole Large Zucchini, Diced
- 4 whole Roma Tomatoes, Diced
- 1 cup Cooked Rice (mix Of White And Brown Is Fine)
- 2 cups Pepper Jack Cheese, Divided
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the Caribou, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.
Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container.
Preheat the oven to 350 degrees F.
Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.