Bison-Stuffed Poblano Peppers

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Heat the olive oil in a skillet and add the bison, onion, celery, garlic, salt and pepper. Fry over medium-high heat for about 10 minutes or until bison is browned and vegetables are soft and translucent.
  • Add chipotle, smoke and chili sauce and heat through. Remove from heat.
  • Sprinkle bread crumbs, then add beaten eggs. Stir quickly to incorporate eggs and breadcrumbs before the egg sets into cooked clumps.
  • Spoon the mixture into the peppers, dividing evenly. Heap it up if you have enough.
  • Spray a baking dish with non-stick spray and arrange peppers. Bake at 375F for 30 minutes.
  • Remove from oven and sprinkle peppers with cheese. Return to oven and bake for 5 more minutes or until cheese is bubbly and browning.
  • Remove from oven and let sit for 5 minutes before serving.
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