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Buff Stuffed Red Peppers

Ingredients:

• 1lb ground buffalo
• 2 tbsp. olive oil
• 1 med onion, finely chopped
• 2 cloves garlic, crushed
• 4 large mushrooms, finely chopped
• 3/4 c breadcrumbs
• 1 tsp. sage
• 2 tbsp onion powder
• 1/2 tsp savory
• 1tbsp. parsley
• 1/2 tsp paprika (use smoked Hungarian paprika if available)
• 5-6 med. to lg. red peppers
• 2 cans tomato soup

Preparation:

In heavy pan with the olive oil cook buffalo just till no longer pink. Add onion, cook until transparent. Add mushrooms and garlic and cook till meat begins to brown and most liquid from veggies evaporated. Remove from heat.
 
Add breadcrumbs and all spices, mixing thoroughly.
 
Remove stem section only from top of peppers by cutting around it rather than cutting the top off the pepper. With a sharp teaspoon or knife with rounded broad sharp end, remove white sections and seeds from peppers. Rinse inside of cleaned peppers with cold water to remove all seeds. In a greased casserole tall enough to accommodate the peppers but small enough to pack the peppers side by side to enable them to stand upright without falling over, pack the cavity of each pepper with enough meat mixture to come right to the top of the pepper. I use a teaspoon. Take care not to rip or puncture the peppers. Pour the two cans of tomato soup over the peppers ensuring each pepper is covered and the opening is covered with soup.

Bake at 350 approx one hour, until peppers no longer crunchy and soup has developed into a flavorful sauce.

Serve over brown basmati rice, or brown whole-wheat pasta. White rice or regular pasta can be used but you'll sacrifice the rich flavor marriage of the sauce and whole grain.

American Gourmet Shopping List:

Ground Bison Meat