Bison Beef Stuffed Peppers

I can't get enough of this recipe and after a week of fish and chicken I was ready for a good red meat dish and this once again hit the spot!  We enjoyed this with a very nice glass of Franciscan Cabernet Sauvignon of Napa Valley.  The original recipe is from Balanced Bites, thank you!

Ingredients:

• 4 organic bell peppers (any color of choice)
• 1 tablespoon coconut, olive or grapeseed oil
• 1 onion, diced
• 4 cloves of garlic, pressed
• 4 small tomatoes, diced or you can use 1 can of rotel diced tomatoes
• 1-2 lbs ground bison (could use ground beef or ground turkey)
• 6 Fresh basil leaves, finely chopped
• 2 cups baby spinach
• Sea salt to taste
• Black pepper to taste
• Hot sauce (option as garnish)

Instructions:

1. Preheat oven to 375.
2. Halve the bell peppers and place them face down on a roasting pan and cook for about 10-15 minutes.
3. While the peppers are pre-cooking prepare the stuffing on the stove.
4. Heat oil in pan on med-high heat.
5. Add onions and cook until slightly browned on edges.
6. Season with salt and pepper.
7. Add tomatoes and garlic and simmer together for a couple of minutes.
8. Add ground meat breaking it up and allowing to cook through completely.
9. Once meat is cooked, taste the mixture to check for seasoning and add more salt and pepper if necessary.
10. Add basil and spinach and mix them in allowing them to wilt.
11. Remove the peppers from the oven when they are a bit soft.
12. Flip peppers over and spoon in stuffing mixture.
13. You can eat them at this point or put them back in the oven for an additional 15-20 minutes.
14. You can make a bunch of these and either freeze them or refrigerate them to heat up later.
15. Sprinkle a few dashes of hot sauce (optional) and serve.
16. Serves 4.

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