Bison-Stuffed Poblano Peppers

Prep Time 12

Cook Time 30

Servings 4 people

16 oz Lean Ground Bison (or beef) (up to 24 oz)
4 Poblano peppers (up to 6 peppers if desired) Aim for large peppers that would make a good bowl for stuffing meat into once cut
3/4 cup black beans (low sodium)
3/4 cup steamed corn I use frozen corn and cook it or canned if I'm in a hurry
1/2 cup tomato sauce you can also use paste if you're in a pinch
1/2 cup shredded mozzarella cheese to sprinkle on top toward the end or after they are cooked
1 Tbsp cumin optional
1 Tbsp smoked paprika optional
1 Tbsp garlic powder or onion powder or to taste; optional

Set oven to 400˚ F.
Chop to top off of the poblano pepper, remove the inside seeds and slice down the side to create two bowls.
In a large bowl, mix the bison, black beans, corn, tomato sauce, and dry ingredients together.
Fill each poblano pepper "bowl" with the mixture.
Bake peppers for 30 minutes.
Once the peppers have finished cooking, sprinkle with shredded mozzarella cheese. Alternatively, you can pull the peppers with 6-7 minutes left and add the cheese before place them back in the oven for the remaining time if desired.
Serve with cabbage, rice, or by themselves!
Store the remainder in the fridge and reheat or consume cold!