Bison-Stuffed Bell Peppers

Then prep

• Halve the 4 bell peppers lengthwise and remove the seeds. Set them cut side up in a baking dish.
• Dice the onion and mince the 2 garlic cloves. Put them together in one bowl. This is the onion bowl.
• Chop the 1 cup spinach.
• In a large bowl, combine the spinach, the 1 cup cooked quinoa, the can of diced tomatoes, 1 tsp Italian seasoning and 1/2 tsp cumin. This is the filling bowl.
• Set out a large skillet, a wooden spoon, a spoon for filling, and foil. Set out the cheese, if using.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1 lbground bison
• 4large bell peppers, any color
• 1 cupcooked quinoa
• 1medium onion, diced
• 2cloves garlic, minced
• 1can (14.5 oz) diced tomatoes
• 1 cupfresh spinach, chopped
• 1 tspItalian seasoning
• 1/2 tspcumin
• salt and pepper
• 1/4 cupshredded cheese (optional)

Steps

1. Add the 1 lb bison to the large skillet over medium.
2. Set a timer for 5 minutes. Break the meat up as it cooks. Cook until browned, 5-7 minutes.
3. Add the onion bowl.
4. Set a timer for 3 minutes. Stir now and then. Cook until the onion is softened.
5. Stir in the filling bowl.
6. Season with salt and pepper.
7. Cook 2-3 minutes, stirring, until the spinach wilts.
8. Take the skillet off the heat.
9. Fill each pepper half with the mixture.
10. Sprinkle with the 1/4 cup cheese, if using.
11. Cover the baking dish with foil.
12. Put it in the oven. Set a timer for 30 minutes. While it bakes: wash the skillet and the bowls, then set the table.
13. When the timer goes, check the peppers. They're done when tender. If not, keep baking and check again. Total bake time is 30-35 minutes.