Buffalo Stuffed Peppers

What do you do with extra bell peppers? Just as they start to get a little wrinkly skin? Sauté in a stir fry? Roast? So many options! One night I had pulled some beef and bison for chili, I could have chopped up the peppers and thrown them into the pot, but my husband reminded me that he had been wanting stuffed peppers. Bland-o! I started going through the fridge in my “ready-set-cook” mode and spotted the New Primal Buffalo Sauce. Mmm! This could add the kick I was seeking!

So - that’s how Buffalo Stuffed Peppers happened in my head! Has anyone else done it? Not sure, I haven’t researched it, but this is my version. Perfect for upcoming Super Bowl Sunday too!

I like cutting the peppers in half length-wise. Make meatballs with the extra meat, but remember to make them about the same size as the filling so they cook at the same time. Or simply make them any size you like and bake in a separate pan, adjusting the cook time accordingly. Be sure to douse them with more Buffalo sauce before baking!

Yield: 6

Living Delish & Nutrish: Tina Wells

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Buffalo Stuffed Peppers

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 3 to 4 medium size red, yellow and orange peppers
• 1 pound grass fed ground beef
• 1 pound grass fed ground bison
• 1/2 medium size onion, diced
• 1 clove garlic, minced
• 1 egg
• 1 cup almond flour
• 1/2 cup New Primal Buffalo Sauce (Mild, Medium or Hot, your preference) plus more for topping
• 1/4 cup nutritional yeast, plus more for sprinkling on top

Method

1. Preheat oven to 350ºF.
2. Cut each pepper in half and remove seeds. Place into a prepared casserole or baking dish. (I like avocado oil spray)
3. Combine all ingredients in a mixing bowl. Mix thoroughly with hands to evenly distribute all of the ingredients, but do not overmix or the meat will get tough.
4. Fill each pepper half so a it's slightly mounded is on the top. Shape any remaining meat into meatballs and place into casserole dish.
5. Pour additional Buffalo sauce over each pepper and sprinkle each with nutritional yeast.
6. Bake 20 minutes until meat is no longer red. Make extras! These are excellent leftovers too!

https://livingdelishandnutrish.com/recipe/buffalo-stuffed-peppers

©Tina Wells Luxury Brands, LLC

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