2 tbs Extra Virgin Olive Oil
1.5 lbs Lean Ground Meat of Your Choice (I used Venison)
1 Orange Bell Pepper
4 Cloves Garlic
1 tbs Onion Powder
3 tbs Chili Powder
1 tbs Red Pepper Flakes
2 tbs Cumin
1 tbs Dried Oregano
1/2 tbs Salt
1 tsp Coriander
2 tsp Dried Thyme
15 turns Fresh Ground Black Peppercorns
1 15.5 oz can  Kidney Beans
1 15.5 oz can Black Beans
1 15.5 oz can Corn
2 10 oz cans Spicy Fire-Roasted Diced Tomatoes and Green Chiles
​1 29 oz can Tomato Sauce

Prep Time: 15 minutes
Cook Time: 3 hours

10

Per Serving
Calories - 292
Carbs (g) - 31.6
Fat (g) - 6.1
Protein (g) - 28.6

1). Heat oil in a large pan over medium-high heat until simmering.
2). Lightly brown venison (about 5 minutes) in pan.
3). Chop up orange bell pepper and garlic cloves.
4). Combine and evenly stir in all ingredients in crock pot.
5). Slow cook on low for 3 hours.
​6). Serve up about two cups per person to enjoy slowly and mindfully until 80% full.
7). Portion the remaining out into single-serve food storage containers and place and refrigerator or freezer to enjoy at a later time.

**Pro Tip** - When choosing your ground meat, aim for 90-95% lean. This recipe is not only great with ground wild Venison, but Bison, Grass Fed Beef, and Turkey as well! Or, with no meat at all, for our veggie lovers - just double the amount of Kidney and Black Beans!

6 oz 90/10 Ground Bison
1/4 c Quinoa
3/4 c Frozen Mixed Veggies
2 Bell Peppers
1/2 Large Avocado
1/3 c Salsa
Extra Virgin Olive Oil Cooking Spray

Prep Time / Initial Cook Time: 25 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes

2 or 4

Per Serving
Calories - 204 or 408
Carbs (g) - 17 or 34
Fat (g) - 10 or 20
Protein (g) - 13 or 26

1). Preheat oven to 375°F.
2). Cook quinoa and frozen mixed veggies (your choice on mixture) on the stove, in separate pots, according to the directions on the package.
3). Lightly brown ground bison in a frying pan over medium heat.
4). Wash bell peppers (your choice on colors) and then cut in half, de-stem,  and clean out seeds.
5). Lightly coat 8"x8" glass baking dish with extra virgin olive oil cooking spray.
6). Place 4 bell pepper halves in glass baking dish.
7). Drain grease from ground bison pan.
8). In one of the pots, combine the quinoa, mixed veggies, ground bison, and salsa (your choice) and mix together evenly.
9). Stuff bell pepper halves with mixture.
10). Place baking dish in oven for 20 minutes.
11). Remove baking dish from oven and let cool for 5 minutes.
12). Slice large avocado into eighths and top the stuffed peppers with a slice.
13). Serve up one or two of the stuffed bell pepper halves.
14). Enjoy slowly and mindfully until 80% full.