Bison and Mushroom Stuffed Peppers

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes

These bison and mushroom stuffed peppers contain lean ground bison, meaty mushrooms, and chewy rice to create a hearty, satisfying twist on a comfort food classic.

Serving bison and mushroom stuffed peppers.

We didn’t grow up eating stuffed peppers, but my Middle Eastern relatives have been stuffing vegetables for years. My all time favorite is Lebanese Stuffed Kusa Squash but I’m also a huge fan of Stuffed Eggplant with Beef and Pine Nuts, Stuffed Cabbage Rolls and Meat Stuffed Grape Leaves. (Are grape leaves a vegetable?)

Anyway, my husband recently requested stuffed peppers so I decided to create a meaty, protein-packed stuffing. We had ground bison on hand (my newest obsession), some leftover cooked rice, and mushrooms. If you’ve never tried ground bison, it tastes just like ground beef (much more so than ground turkey), but it has fewer calories and less saturated fat and cholesterol per serving. 


Ingredients for bison and mushroom stuffed peppers
  • Peppers: I like to use red bell peppers as they are naturally the sweetest, but I’ll use yellow or orange peppers as well.
  • Onion: Diced white onion gives some flavor while not being too strong.
  • Carrot: Adds texture to the filling as well as nutrients and a bit of a sweet taste.
  • Garlic: Pungent, aromatic flavor that sweetens as it cooks with the meat.
  • Ground bison: A wonderfully lean, yet flavorful alternative to ground beef.
  • Mushrooms: Mushrooms absorb the flavors of the ingredients around them, and have a great chewy texture.
  • Oregano: Strong, earthy, and somewhat minty flavor.
  • Thyme: Savory, somewhat peppery taste that pairs well with oregano and other Itlian herbs.
  • Worcestershire sauce: Adds flavor to the sauce in the filling, and a wonderufl umami taste.
  • Mustard: Whole grain mustard adds a depth of flavor to the filling.
  • Chili flakes: Just a little kick of heat that isn’t overbearing for the dish.
  • Tomato paste: Helps to thicken the sauce a bit, and blends well with the tomato sauce.
  • Tomato sauce: The base of the sauce for the filling, a little tangy and acidic.
  • Rice: I love using already cooked, leftover rice for this recipe, or leftover farro or bulgur wheat.
  • Parmesan cheese: Nutty, salty, and melts to be stringy and delicious.

How to Make Bison and Mushroom Stuffed Peppers

Liz cutting up a carrot

Start your bison and mushroom stuffed peppers by dicing your carrot and onion, and halving coring your bell peppers.

Cooking veggies in pan

Then in a bit of oil or a pan with cooking spray, saute the onion and carrot until they start to soften.

Adding ground bison to pan

Then add the grated or minced garlic along with the ground bison. Break up the bison as it cooks into smaller bits.

Adding mushrooms to pan

Once the bison is mostly browned, add the sliced mushrooms along with the spices (oregano, thyme, Worcestershire sauce, mustard, and chili flakes).

Adding tomato sauce to pan

Season with some salt and black pepper, and once the mushrooms have lost most of their moisture, add the tomato paste and tomato sauce, stirring and mixing to coat the meat.

Adding rice to pan

Add your cooked rice or farro and mix in until heated through.

Stirring bison and mushroom mixture together

With your filling finished, take heaping half cups worth and fill the halves of your red peppers. Sprinkle each filled pepper half with parmesan cheese, cover with foil, and then toss in the oven at 350 for about 30 minutes.

Topping stuffed peppers with herbs

Once parmesan cheese has melted and peppers are softened, remove from the oven and garnish with fresh parsley.

Bison and Mushroom Stuffed Peppers up close

Serve and enjoy your Bison and Mushroom Stuffed Peppers!

Easy Substitutions

  • Switch the grain. Farro is another favorite of mine for stuffed peppers, but you can use any kind of rice, quinoa, or even bulgur wheat!
  • Change the protein. Ground turkey is another great low calorie option, but regular ground beef works also. Or make them vegan or vegetarian and don’t use meat at all, use lentils or beans!

Frequently Asked Questions

Do you have to boil peppers before stuffing them?

Some recipes will have you boil them, I personally don’t! I like to stuff them and then bake them in the oven. It’s makes them tender and a little bit crisp around the edges. Delicious!

What is the best pepper to stuff?

Most commonly people will use bell peppers, but there are definitely recipes for other kinds of stuffed peppers.

How do you store leftover stuffed peppers?

Keep in an airtight container in the fridge for up to 4 days.

Bison and Mushroom Stuffed Peppers

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Liz eating bison and mushroom stuffed peppers.

These Bison and Mushroom Stuffed Peppers are super forgiving, and a great way to use up anything you want to from your fridge. Make them your own and let me know how it goes in the comments!

Your fork is waiting.

Bison and Mushroom Stuffed Peppers up close

Bison and Mushroom Stuffed Peppers

4.45 stars average
Lean ground bison, meaty mushrooms and chewy farro create this hearty, satisfying twist on a comfort food classic.
PREP: 30 minutes
COOK: 40 minutes
TOTAL: 1 hour 10 minutes


  • 4 red peppers (halved & seeds and stem removed)
  • 1 medium onion (diced)
  • 1 carrot (diced)
  • 3 cloves garlic (grated)
  • 20 ounces ground bison ((or beef turkey, etc.))
  • 2 cups sliced mushrooms
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole grain mustard
  • 1 teaspoon salt
  • ½ teaspoon chili flakes
  • 2 tablespoons tomato paste
  • 14 ounce can tomato sauce (low sodium)
  • 1 cup cooked rice ((or farro, bulgur, spelt, etc.))
  • ½ cup shredded parmesan cheese
  • fresh parsley (minced – optional garnish)


  • Pre-heat oven to 350 degrees and place red pepper halves in a large glass baking dish; set aside.
  • Heat a large sauté pan over medium heat. Spray with cooking spray and add diced onion and carrot. Cook onion until softened, 3-4 minutes.
  • Add grated garlic to the pan and heat 30 seconds before adding ground bison. Bump heat up to medium-high and brown the bison while breaking it down with a wooden spoon. While bison is browning, throw in the mushrooms and spices (oregano through chili flakes.)
  • Once mushrooms have lost most of their moisture and bison is nicely browned and starting to form a crust (after about 10 minutes), stir in the tomato paste. Use wooden spoon to help incorporate paste into the meat mixture.
  • Pour in the tomato sauce and cooked rice. Stir to combine and cook for an additional 2-3 minutes until mixture is warmed through. Check for seasoning and adjust accordingly before removing pan from the heat.
  • Fill each pepper half with a heaping half cup of the bison and rice mixture. If there is leftover mixture simply add it to the pan around the peppers.
  • Sprinkle a tablespoon of shredded parmesan on top of each stuffed pepper. Cover pan with foil and bake until peppers are soft, about 30-40 minutes.
  • Optional: Once peppers are cooked, remove foil from the pan and broil peppers for 30-60 seconds to brown the cheese and form a bubbly crust on top.
  • Garnish with freshly minced parsley to serve.


Calories: 347kcalCarbohydrates: 39.1gProtein: 40.8gFat: 6.5gSaturated Fat: 2.5gPolyunsaturated Fat: 4gTrans Fat: 0gCholesterol: 94mgSodium: 1481mgFiber: 8.7gSugar: 12.8g

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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33 responses to “Bison and Mushroom Stuffed Peppers”

  1. Suzanne DeVore Avatar
    Suzanne DeVore

    Is the nutritional value based on 1 whole bell pepper or half? Trying to count macros.

  2. Emily Avatar

    WOW. I tried this recipe. I had both mushrooms and Bison in my fridge and this is the recipe that came up. I normally don’t even follow recipes. I get distracted and improvise. But I tried this one and am so happy I did. Thank you so much!! I used this recipe while I had company over. They were so happy. I served the majority of the farro as a side and paired with corn bread and broccoli. The whole dish is as earthy and perfect. Pact full of taste. Thank you again! I will definitely be making this again!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed it!

  3. Will Avatar

    Hey Liz,

    When is the whole-grain mustard incorporated? It’s in the ingredients, but not the directions. I made it without the mustard and it was still delicious ????.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Will!! In step three you’re to add everything listed between oregano and chili flakes in the ingredients list. Basically ALL the things. ;) That’s including the mustard. I’m so glad it was still delicious!!

  4. Marisa Avatar

    Does this keep for leftovers well? How would you recommend — I live alone so think I’m only going to make 2 peppers, but obv will only eat one at dinner, so… any recommendations? Make just the bison and don’t combine until ready, maybe?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes they stay good for up to 4 days!!! You could also freeze!

  5. Lori @ Foxes Love Lemons Avatar
    Lori @ Foxes Love Lemons

    LOVE Bob’s Red Mill Farro. It’s such a nice change from brown rice/quinoa/brown rice again. And now I’m thinking I need to give ground bison a try. Hope I can find it at my store.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I am totally #TeamFarro!

  6. Lorna R. Avatar
    Lorna R.

    This sounds amazing! I have a pack of ground bison in my freezer though it may be passed its prime & freezer burnt. (Shame on me, i hate wasting anything!) Alas, i bet venison (in this case, white-tailed deer) meat would be scrumptious in this recipe as well! In our house we eat more venison than farmed meats which is very lean & loaded with fiber. I cant wait to give this recipe a whirl! Yum!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Venison would be great too! Let me know what you think!

  7. Meredith Avatar

    Over the top deliciousness!

  8. Gaby Avatar

    This looks so hearty and delicious!

  9. Julia Avatar

    Liz! You have inspired me to try Bison–I haven’t tried it before but I have a Costco membership. This looks awesome! :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I hope you try it! I know you’ll love it!

  10. Sophia @ NY Foodgasm Avatar
    Sophia @ NY Foodgasm

    Love how meaty and filling these look and damn I love stuffed peppers!

  11. Jennie @themessybakerblog Avatar
    Jennie @themessybakerblog

    Bison is a new obsession of ours, too. We recently traveled to our local bison farm and stocked up. The steak is amazing. I’ll be making a roast in the slow cooker this week. Love these peppers!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m jealous of your bison roast!!

  12. Aggie Avatar

    Love that you put farro in these peppers! These look fantastic! I’m obsessed with stuffed peppers yet haven’t made them in forever!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      We are so farro obsessed lately!! It’s crazy!! I hope you like these – my boys devoured them!

  13. Ashley | Spoonful of Flavor Avatar
    Ashley | Spoonful of Flavor

    Farro is a favorite of mine and these stuffed peppers look incredible!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much Ashley!!

  14. Christine from Cook the Story Avatar
    Christine from Cook the Story

    Bison is such a wonderful protein. Great recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I agree – I am so smitten with bison!

  15. ashley - baker by nature Avatar
    ashley – baker by nature

    Holy YUM, Liz! This is our kind of dinner :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thanks Friend!! xo

      1. Will Avatar

        Hey Liz,

        When is the whole-grain mustard incorporated? It’s in the ingredients, but not the directions. I made it without the mustard and it was still delicious ????.

  16. Meagan @ A Zesty Bite Avatar
    Meagan @ A Zesty Bite

    Oh man I could definitely eat one of these or maybe two.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I might have had three…woops!

  17. Camille @ Challenge Mantra Avatar
    Camille @ Challenge Mantra

    I’m in love with this recipe but especially excited by the grape leaves recipe. I was just walking through whole foods the other day thinking what a shame it is that I couldn’t have grape leaves anymore and didn’t think to look up a paleo option! Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Grape leaves are the best!!! Let me know how you make yours!

  18. Kathryn Avatar

    We use ground bison/buffalo quite frequently too but I haven’t tried stuffing a pepper with it yet. This sounds so tasty + hearty!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I need to use it more often!! It’s my new favorite!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.