Bison Stuffed Burger

Serves 4


  • 5 bell peppers
  • 1 tbsp. coconut oil
  • 1 medium onion
  • Sea salt and fresh cracked pepper
  • 1 cinnamon stick
  • 2 tsp. garlic, minced
  • 4 cups beef broth
  • 2 tbsp. tomato paste
  • 1 lb. ground bison
  • 1 tbsp. ground cinnamon
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup pine nuts

Remove, cores, tops and seed from bell peppers. In a large skillet, melt coconut oil over medium heat. Add onion, pinch of salt and a few twists of pepper. Then add cinnamon stick and sauté for 2 minutes. Add garlic. Sauté for 2 additional minutes. Add beef broth and tomato paste. Stir. Simmer for 5 minutes. While simmering, in a large bowl, combine meat, a pinch of salt, a few twists of pepper, ground cinnamon, and half of the cilantro. Stuff peppers with meat mixture. Arrange peppers in pan of sauce with meat side facing up. Cover the pan and cook for about 30 mins. Serve with cilantro and pine nuts sprinkled on top as garnish.

Adapted from Mediterranean Paleo Cooking by Caitlin Weeks, Nabil Boumrar and Diane Sanfilippo, p.222



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