Bison-Stuffed Poblano Peppers - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb extra lean ground buffalo meat
1 small onion, finely chopped
1 stalk celery, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon kosher salt
black pepper, freshly ground
1 -2 chipotle peppers with adobo sauce, chopped
3 dashes liquid smoke
1/3 cup chili sauce (Heinz brand)
1/3 cup fine dry breadcrumb
2 eggs, beaten
4 poblano peppers, slit open down one side and seeds removed
cooking spray
1/2 cup shredded cheese

Preparation

Preheat oven to 375\u00b0F.
Heat the olive oil in a skillet and add the bison, onion, celery, garlic, salt and pepper. Fry over medium-high heat for about 10 minutes or until bison is browned and vegetables are soft and translucent.
Add chipotle, smoke and chili sauce and heat through. Remove from heat.
Sprinkle bread crumbs, then add beaten eggs. Stir quickly to incorporate eggs and breadcrumbs before the egg sets into cooked clumps.
Spoon the mixture into the peppers, dividing evenly. Heap it up if you have enough.
Spray a baking dish with non-stick spray and arrange peppers. Bake at 375F for 30 minutes.
Remove from oven and sprinkle peppers with cheese. Return to oven and bake for 5 more minutes or until cheese is bubbly and browning.
Remove from oven and let sit for 5 minutes before serving.