Bison Stuffed Peppers with Seared Salmon and Roasted Sweet Potato
Flavorful ground bison and cauliflower rice stuffed peppers, paired with a crispy pan-seared salmon fillet and sweet, roasted carrots and sweet potato.
Prep
20 min
Cook
35 min
Total
55 min
Makes
3 servings
Created together. Shared with you.
Made by Fiona + Lila
Fiona created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
35 min
Total
55 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (200°C)
- 01
Preheat your oven to 400°F (200°C)
Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet and a 9x13 inch (23x33cm) baking dish.
Tap card to mark done - 02
Slice the tops off the red bell…
Slice the tops off the red bell peppers and remove the ribs and seeds. Stand them upright in the baking dish and set aside.
Tap card to mark done - 03
Peel and cut the sweet potato and…
Peel and cut the sweet potato and carrot into 0.5 inch (1.2cm) cubes. Toss them with 1 tablespoon of olive oil, dried rosemary, salt, and pepper. Spread them in a single layer on one side of the rimmed baking sheet. Roast in the preheated oven for 30 minutes, or until tender and lightly browned.
Look for: tender and lightly browned
Tap card to mark done - 04
Heat 1 tablespoon of olive oil in…
While vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped red onion and minced garlic. Sauté for 3 to 4 minutes until the onion is soft and translucent.
Look for: the onion is soft and translucent
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Add the ground bison to the skillet
Add the ground bison to the skillet. Cook, breaking it up with a wooden spoon, for 6 to 8 minutes until it is browned and no longer pink.
Look for: it is browned and no longer pink
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Stir in the riced cauliflower
Stir in the riced cauliflower, diced tomato, cumin, smoked paprika, salt, and black pepper. Simmer for 5 minutes until the cauliflower rice is tender and the liquid has slightly reduced.
Look for: the cauliflower rice is tender and the liquid has slightly reduced
Tap card to mark done - 07
Spoon the bison and cauliflower rice mixture…
Spoon the bison and cauliflower rice mixture evenly into the hollowed red bell peppers. Pour 2 tablespoons of water into the bottom of the baking dish around the peppers to help them steam. Cover the dish tightly with foil. Bake alongside the roasting vegetables for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
Look for: the peppers are tender
Tap card to mark done - 08
Pat the salmon fillet dry
While the peppers and vegetables finish baking, pat the salmon fillet dry with a paper towel and season with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down (if skin-on) and cook for 4 to 5 minutes until the skin is crispy. Flip and cook for an additional 3 to 4 minutes until the salmon is cooked through and flakes easily.
Look for: the skin is crispy
Tap card to mark done - 09
To serve
To serve, plate one bison-stuffed pepper alongside your portion of crispy seared salmon and a side of roasted sweet potato and carrot cubes.
Ready when: everything is assembled and ready to enjoy
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