Stuffed bell pepers

For this recipe, I  made a sort of must go version of stuffed bell peppers and it made my taste buds sing. My husband's includes a nice topping of sharp cheddar cheese since his is not dairy free. I made these with Bison meat for a few reasons. 1. Gluten free. The company that makes this packages it and they do not have gluten in their processing facility so I can breathe easy on the cross contamination front. 2. It is grass fed, antibiotic and hormone free quality meat. 

Ingredients:

Mushrooms 1-2

Gluten free bread crumbs 1/4 cup

Bell peppers, 1 for serving in and 1 for chopping up

1 can of Border blend corn, black beans and peppers or 1 cup of corn kernels

1 lb Bison meat or meat of choice (turkey, beef etc.)

1/2 onion- white, red or sweet depending on preference

1 tbl cumin

1tsp white pepper

1 tsp cayenne

1 small can of diced tomato

Optional toppings:

Shredded lettuce

sharp cheddar cheese or queso fresco

1 avocado for slicing onto the top

Prep:

Heat a skillet to medium. Chop the mushroom and veggies. Turn oven to broil and take the bell pepper (chopped in half length wise and de-seeded) and place in on cookie sheet. 

Cook:

Cook bell pepper for about 10 minutes while cooking meat mix in skillet.

Place in skillet with the ground meat. Cook until nearly done then add spices. Mix the diced tomato in and then add the gluten free bread crumbs. This should make for a mix that can be scooped into the roasting bell peppers. Place into the wells of the peppers and pop back into the oven for about 5 minutes. This melts any cheese you have and finishes melding the flavors. Top and enjoy.