Stuffed Peppers

a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, ODAvailable at Golden Vision Clinic

  • 4 poblano chili peppers, halved lengthwise
  • 2 bell peppers, halved lengthwise
  • 1 ½ Tbsp extra virgin olive oil, divided
  • 1 lb grass-fed ground bison or beef
  • 1 medium red-onion, small dice
  • 2 garlic cloves, minced
  • 14.5 oz can diced tomatoes
  • 2 cups zucchini, ½ “diced
  • 1 cup black beans, drained and rinsed
  • 2 tsp mild chili powder
  • ¼ tsp ground cumin
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup organic cheddar cheese, grated
  1. Preheat oven to 375°F. Remove the ribs and seeds from the halved poblano and bell peppers. Lightly rub the peppers with ½ Tbsp olive oil.
  2. Place on a baking sheet cut-side down and roast for 15-18 minutes. Remove from the oven.
  3. While the peppers are roasting, preheat a large sauté pan over medium high. Add the remaining oil quickly followed by the bison, onion, garlic, and a pinch of salt. Sauté until the onions are soft and the bison is lightly brown and fully cooked, about 8-10 minutes total.
  4. Add the tomatoes, zucchini, black beans, chili powder, cumin, salt and pepper. Sauté 3-4 minutes.
  5. Remove from the heat and spoon into the peppers. Place the stuffed peppers back into a baking dish. Pour any accumulated liquid over the top.
  6. Sprinkle with cheese. Bake uncovered for 15 minutes until cheese in lightly golden.
Lutein + Zeaxanthin ● 980mcg
Vitamin C ● 212%DV
Zinc ● 25%DV