Bison Stuffed Poblano Peppers with Walnut Sauce
- 1 teaspoon (5 ml) coconut oil
- 2 tablespoons (30 ml) shallots, minced
- 1 tablespoon (15 ml) garlic, minced
- 1 medium zucchini/courgette, chopped
- 1 lb (453.4 grams) bison, ground
- 1 bay leaf
- 1 teaspoon (5 ml) cinnamon
- 1/2 teaspoon (2 ml) salt
- 8 drops liquid stevia
- 8 poblano peppers, washed
- 4 ounces (113.3 g) walnuts
- 1/2 cup (225 ml) chicken broth
- 4 ounces (113.3 g) chèvre goat cheese
- 1/2 teaspoon (2 ml) acho chile powder
- 1/4 teaspoon (1 ml) cinnamon
Cook the shallots and garlic in the coconut oil until transparent and lightly browned in a skillet over medium-high heat. Add the rest of the ingredients, and cook until the meat is lightly browned. Remove bay leaf, and set meat aside.
Take the poblano peppers, and removed the top area around the stem, removing all seeds and ribs inside. Stuff each pepper equally with the bison mixture.
Oven: Preheat the oven to 350F/ 176C/ Gas Mark 4. Place peppers into an appropriate sized baking pan. Make a ball of aluminum foil to stuff next to any peppers that are falling over to keep them upright during baking. Bake 25-30 minutes. Enjoy!
Slow Cooker: Place the stuffed peppers into the bottom of your slow cooker, using balls of aluminum foil to stuff next to any peppers that are falling over to keep them upright. Add 1/2 cup water and cook low 5-6 hours, high for 2-3. Enjoy!
Pressure Cooker: Place the trivet in the bottom of the pressure cooker. Pour in 1/2 cup water, supplement with water to ensure you have the minimum liquid for your particular pressure cooker. Place the stuffed peppers on the trivet, keeping them in place with balls of aluminum foil if need be. Securely close your pressure cooker. Cook on high for 5 minutes. Release the air safely. Open and enjoy!
Boil 4 ounces of walnuts in enough broth to cover them. When softened, reserve the broth. Combine the walnuts with the goat cheese, broth and spices and blend in a blender until smooth, adding broth slowly to achieve your preferred consistency.
Base recipe makes 8 stuffed poblanos with1.5 oz/ 42.8 g Walnut Sauce