Buffalo Stuffed Peppers

Buffalo Stuffed Peppers

Buffalo is much leaner than beef but just as delicious.  Replace ground buffalo in other ground meat dishes and you will be reducing fat calories.  You can find it in most meat departments.  When buying the peppers make sure you choose sturdy ones that can stand up. 


1 1/2 Cups Cooked Rice

1 Teaspoon Kosher Salt

1/2 Cup Chopped Fresh Dill

1/2 Cup Chopped Fresh Parsley

4 Chopped Green Onions

6 Medium Sized Red Peppers

1 Pound Ground Buffalo

2 Cups Shredded Mozzarella Cheese

3 Minced Garlic Cloves

2 Tablespoons Fresh Lemon Juice

1 Teaspoon Freshly Ground Pepper

15 Ounces Can Diced Tomatoes With Juice

2 Tablespoon Olive Oil


Preheat your oven to 350º F.  Line a baking sheet with parchment paper and set aside.  Carefully cut the tops off of the peppers.  Throw away the seeds and membranes.  Brown the buffalo, garlic and green onions in a medium size sauté pan.  Cook for 10 minutes and then turn out onto paper towels.  In a large size bowl combine the buffalo, garlic, green onions, 1 cup mozzarella, cooked rice, dill, parsley, diced tomatoes (with juice), lemon juice, salt and pepper.  Gently mix the ingredients with your hands. Place the cleansed peppers on the baking sheet and stuff the peppers with the buffalo & rice mixture.  Sprinkle the remaining mozzarella cheese on the tops before putting the lids back on the peppers.  Drizzle the olive oil on the tops of the peppers and place in the oven.  Bake for 40 minutes.  Remove from the oven and let cool for 5 minutes.  Transfer to a serving platter and serve warm.  Serves 6








    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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