Tangy Super Bowl Bison-Stuffed Poppers

Posted February 3, 2011 by Jim Healthy in

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These diabetes-healing poppers are so addictive! I love the pepper’s kick, the crunchy corn and the creamy cheese, all accenting the rich, sweet flavor of buffalo. The grass-fed buffalo will help stabilize your blood sugar, thanks to its omega-3 oils. So will grass-fed dairy, thanks to its omega-3's. These healthy fats also fight inflammation—a root cause of diabetes—along with the garlic, cilantro and jalapenos.

Details

Prep Time:
15 min
Cook Time:
30 min
Ready Time:
45 min

Servings

10-12 servings

Ingredients

1/2 pound grass-fed bison ground
1 small onion(s) diced
Onions and their close cousins--garlic, chives, scallions, shallots and leeks--are valuable allies in the fight against diabetes because they help lower blood sugar levels, increase sensitivity to insulin, and prevent diabetic complications such as heart disease and stroke. Packed with phytonutrients, they are a good source of beneficial vitamin C, contain no fat and are loaded with dietary fiber.
1 jalapeno(s) minced
3 cloves garlic minced
A review of garlic studies in a 2007 issue of Molecular Nutrition and Food Research noted the role of garlic as both an insulin secretagogue and as an insulin sensitizer. Overall the research suggests that garlic has antioxidative, antiinflammatory, and antiglycative properties that contribute to its role in preventing diabetes progression and the development of diabetes-related complications.
1/4 cup water
1/4 cup corn frozen
2 tablespoons cilantro minced
1/4 cup Monterey Jack or cheddar cheese
20-25 mini sweet peppers or jalapenos

Directions

Preheat the oven to 400 degrees.

Saute the bison in a large sauté pan for 4-5 minutes. When it is almost done add the onions, jalapenos and garlic and cook for another 5-7 minutes.

Add the water and corn and continue to cook until all the liquid has evaporated. Turn off the heat and add the cilantro and cheese.

Transfer to a bowl and set aside.

Cut a slit lengthwise down each pepper and then a smaller horizontal slit at the top to make a T shape. Gently open the peppers and remove the seeds. Leave the stems on.

With a spoon or your hands fill each pepper with the bison mixture. The peppers should be filled enough so the opening is spread and the mixture overflows a little.

Lay them flat on a baking sheet and bake for 15- 20 minutes or until peppers are soft.

Serve hot with salsa or low fat sour cream.

TIPS AND NOTES:

For a vegetarian version of this dish use more corn and add a grain such as quinoa or brown rice. You could also add black beans or substitute ground chicken or turkey.