Park Slope Recipe by Tiny NY Kitchen: Victoria's Buffalo Stuffed Peppers

Buffalo is much leaner than beef, but just as delicious.

Replace ground buffalo in other ground meat dishes and you will be reducing fat calories. You can find it in most meat departments. When buying the peppers make sure you choose sturdy ones that can stand up. 

INGREDIENTS:

• 1 1/2 Cups Cooked Rice
• 1 Teaspoon Kosher Salt
• 1/2 Cup Chopped Fresh Dill
• 1/2 Cup Chopped Fresh Parsley
• 4 Chopped Green Onions
• 6 Medium Sized Red Peppers
• 1 Pound Ground Buffalo
• 2 Cups Shredded Mozzarella Cheese
• 3 Minced Garlic Cloves
• 2 Tablespoons Fresh Lemon Juice
• 1 Teaspoon Freshly Ground Pepper
• 15 Ounces Can Diced Tomatoes With Juice
• 2 Tablespoon Olive Oil

DIRECTIONS:

Preheat your oven to 350º F. Line a baking sheet with parchment paper and set aside.

Carefully cut the tops off of the peppers. Throw away the seeds and membranes. Brown the buffalo, garlic, and green onions in a medium size sauté pan. Cook for 10 minutes and then turn out onto paper towels.

In a large size bowl combine the buffalo, garlic, green onions, 1 cup mozzarella, cooked rice, dill, parsley, diced tomatoes (with juice), lemon juice, salt, and pepper. Gently mix the ingredients with your hands. Place the cleansed peppers on the baking sheet and stuff the peppers with the buffalo and rice mixture.

Sprinkle the remaining mozzarella cheese on the tops before putting the lids back on the peppers. Drizzle the olive oil on the tops of the peppers and place in the oven. Bake for 40 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and serve warm. Serves 6 people.