Stuffed Bell Peppers

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds. Spray with avocado oil spray and place them in a baking dish.

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant.

Add ground bison to the skillet, cooking until browned. Stir in tomato sauce, garlic powder, onion powder, chili powder, oregano, thyme, salt, and pepper.

Mix in the cooked rice and 1 cup of shredded mozzarella. Stir until well combined.

Stuff each bell pepper with the bison mixture, then top with the remaining mozzarella cheese.

Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish with chopped parsley before serving.