Stuffed Peppers

I like to use small bell peppers for portion control. It is easier to serve especially for children. I never could eat a full large bell pepper and than if you try to cut it if becomes a mess. I have been using Small organic bell peppers, I feel like they taste better too. But you can use whatever bell pepper you would like.

Ingredients:

3 table spoons of Butter

1 package of small bell peppers

12 oz of bison or beef

1/2 lb of ground turkey

1/2 Onion

1 cup small chopped mushrooms

2 garlic cloves

2 tea spoon of Coriander

2 tea spoon of cumin

2 tea spoon creole seasoning

Salt / pepper

1 Small jalapeño chopped (optional )

1 tomato chopped

1 cup of cooked buckwheat

1 chicken stock packet

1 tea spoon tomato paste ( optional)

1 carrot shredded

2 table spoons of chopped onions

1 tea spoon of adjika ( optional)

1 can of tomato pure

2-4 cups of water

2 table spoons of dill

2 table spoons of parsley

2 table spoons of sour cream

Instructions:

1. Cook buckwheat according to package instructions.
2. With 2 table spoons of butter cook your ground meat in the skillet.
3. To the skillet add chopped onions and mushrooms. Season it with creole seasoning , coriander, cumin and salt and pepper
4. In a mixing bowl combine your cooked buckwheat, ground meat with mushrooms , chopped tomato , chopped jalapeños, and a table spoon of chopped parsley, dill
5. Stuff each small pepper. You can use your fingers to really pack each bell pepper. You can also use large bell pepper instead if you would like.
6. In a deep skillet or pot ( you can use Same one you were cooking your ground meat if it is deep no need to rinse it ). Sauté 2 table spoons of onions and shredded carrots.
7. Add tomato paste , adjika, and chicken stock.
8. Add tomato pure, season it with salt and pepper and 1 tea spoon coriander and 1 tea spoon of cumin. Add water and mix in 2 table spoons of sour cream.
9. Place your peppers in the skillet. Make sure the liquid is almost fully covering the peppers. Cover it and cook on low for 30- 45 min or until the peppers feel tender