Just a random dinner on a weeknight. Healthy and filling! I could see myself making this again, but with slight modifications. For instance, It's probably better to stuff half peppers instead of full ones. Also, I tried my best to make it spicy and the jalapeño AND serrano AND cayenne were not enough. Hmm... Also, I want my stuffing to stay together better, maybe an egg would help? Not sure, but it's delicious regardless.
Ingredients
4 Red bell peppers (medium sized), cut off tops and remove seeds
1 bunch green onions (regular would be fine too)
1 serrano
1 tsp cumin
1/2 tsp chili powder
3 cloves garlic
1/2 cup spanish pardina lentils
1/2 cup wild rice (or any other whole grain)
Salt to taste
Grated cotija cheese and cilantro to garnish
To prepare the stuffing:
Boil water in 2 small sauce pans. Cook lentils by bringing water to a boil, then cover and simmer for 20 minutes. At the same time, cook wild rice the same way, but boil for 30-40 minutes (until tender.
Meanwhile, start the bison. Sauté the onions, garlic, and serrano for 2-3 minutes. Add bison, 1 tsp cumin, 2 tsp salt, pepper, 1/2 teaspoon chili powder and cook until browned (medium), probably 5 minutes.
Preheat the oven to 350.
Drain your lentils and rice, season with salt, pepper, and a dash of cayenne. Mix together with the bison and stuff the peppers with the mixture using a spoon and lightly packing down mixture. Add cotija cheese on the top and bake for ~40 minutes. *** Note: I think next time I will boil the peppers for 2 minutes to get them softer and then they will only have to bake for 20 minutes or so. ****
Garnish and serve w/salsa.
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