Bison Stuffed Shells
In this harmonious fusion of American Southwest, Italian, and Mexican flavor and traditions, these bison stuffed shells bring together the best of three worlds in one delightful dish. By incorporating ground bison, an exceptional alternative to traditional meats, this dish highlights the nutritional profile without compromising on taste. Bison meat is known for its lower fat content, rich iron levels, and higher concentration of omega-3 fatty acids, making it a heart-healthy option for those looking to indulge in the comforting taste of stuffed shells with a healthier edge.
Infused with the lean, savory taste of bison and paired with vibrant vegetables and cheeses, this dish is the perfect fusion of American cowboys, Italian tradition and Mexican zest. Combining the robust flavor of bison with ingredients like sweet peppers, onion, and a trio of cheeses, this recipe not only promises a burst of flavor in every bite but also introduces a creative way to enjoy the nutritional benefits of bison.
Bison Stuffed Shells
Ingredients
- 16 oz Lone Peak Bison
- 1 cup onion - diced
- 1 cup sweet pepper - diced
- 1/4 cup taco seasoning
- 1/2 cup fresco cheese - crumbled
- 1 cup large curd cottage cheese
- 1/4 cup nacho cheese
- 1 lime - juiced
- 1/4 cup chives - chopped + more for topping
- 1 egg
- 10 oz enchilada sauce
- 16-20 pasta shells - cooked
- 1 cup cheddar cheese - shredded
- 1 cup shredded lettuce
- 1/2 cup pico de gallo
- 4-5 tablespoons sour cream
Instructions
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Preheat the oven to 425°F. Boil the pasta shells according to the instructions on the packaging. Once cooked, transfer to an ice water bath to stop the cooking. Keep the shells submerged while making the filling.
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In a large skillet over high heat, break up and brown the ground bison. As the bison cooks, add the onion, sweet peppers, and taco seasoning. Cook until the bison is no longer pink and the onions are softened, about 8-10 minutes.
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While the meat mixture is still hot, transfer it to a large bowl. Stir in the fresco cheese, cottage cheese, nacho cheese, chives, lime juice, and egg.
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Pour the enchilada sauce into a 9x9 baking dish. Drain the shells from the cold water. Use a large spoon to scoop up 1-2 tablespoons of filling and stuff it into each shell.
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Place each stuffed shell into the baking dish with the enchilada sauce. Spread the cheddar cheese over the top of the shells.
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Bake for 15-20 minutes or until the cheese is melted and the enchilada sauce is bubbling. Allow to cool for 10 minutes.
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Prior to serving, top the stuffed pasta shells with shredded lettuce, pico de gallo, and a drizzle of sour cream. Serve warm and enjoy!
Recipe Notes
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