Stuffed Bell Peppers

• 2 red bell peppers, tops cut away and seeds removed cut in half horizonally
• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1 pound ground bison
• 2 large chopped white mushrooms
• 2 tablespoons minced garlic
• 1/4 cup finely chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 1 tsp. oregano
• 2 cups cooked long or medium-grain brown rice
• 3 ounces tomato paste
• Water

1. Preheat the oven to 350 degrees F.
2. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
3. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, oregano, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps. Add the rice and tomato paste and stir well. Remove from the heat and adjust the seasoning, to taste.
4. Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
5. Remove from the oven and let rest for 10 minutes before serving.

red bell peppers, olive oil, yellow onions, green bell peppers, ground bison, white mushrooms, garlic, parsley, salt, ground black pepper, red pepper, oregano, brown rice, tomato paste, water

Taken from www.epicurious.com/recipes/member/views/stuffed-bell-peppers-51121591 (may not work)