Bison-Stuffed Bell Peppers

These are not your mom’s stuffed peppers. Gone are the

bread crumbs, ketchup, salt, and cheese. This recipe offers
a modern lean and mean version sure to satisfy your Paleo
appetite. SERVES 4

4 bell peppers, assorted colors

1 tablespoon extra virgin olive oil

1 pound ground bison

1 omega 3 egg

1 scallion, thinly sliced

Garlic powder, to taste

Cayenne pepper, to taste

Preheat oven to 350 degrees. Cut tops from peppers and
remove seeds. Rub the outer surface of each pepper with
oil. Place peppers, cut sides up, in an oiled baking dish.

Combine ground bison with egg in a medium bowl. Using
your hands, mix well. Add scallion and mix again. Sprinkle
with garlic powder and cayenne pepper.