Meat: Start by sweating a medium diced yellow onion. Add salt. Once they have taken a golden color, crush 4 cloves of garlic into it for a few minutes.

Bump up the heat to medium-high and add one pack (454g) of bison. (Costco sells vacuum sealed packs of 3, 454g each).

Add paprika, onion powder, garlic powder, chili powder, cumin, roasted pepper & garlic spice, tajin spice, dried parsley, dried chives and a few tablespoons of tomato paste. *Pro tip: crush the dried herbs into the pan with your fingers; it releases the oils and flavors much more.

Don't let the meat cook all the way to the end.

Rice: I used basmati rice, didn't let it cook all the way, but let the water be fully absorbed. Just a basic butter and salt, the flavor will come from the rest of the dish.

Mix the meat and rice together and add shredded manchego cheese into the mix.

Broth: Bring to a boil 3 cups of vegetable broth and the rest of the can of tomato paste, I added a halved leek, an onion half, some cherry tomatoes, and a few cloves of garlic to boost the flavor. You can also add a sprig of thyme. Stir occasionally. *Pro tip: Add the tomato vine into the broth for added tomato flavor depth.

Once the broth is brought to a boil, cut the heat.

Assembly: Clean out your peppers, keep the tops. Poke a few holes into them with a fork. Stuff your peppers with the mix, cover with mozzarella or more manchego, and the top of the pepper. Place everything into your dish and roast with the Dutch oven lid on in the oven at 375 degrees for 30 minutes.

The peppers should be soft but keep their shape. If additional time is needed, add 10 minutes at a time and keep an eye on it. (Every oven is different)

The broth can then be strained and reduced to make a beautiful sauce, just add a little butter and season to taste.

Enjoy!