High Protein · Goal: Everyday meals
Ground Bison, Brown Rice and Peppers and Onion Bowls
Estimated nutrition per serving, calculated from the ingredient weights below.
- Calories
- 794
- Protein
- 43.8g
- Carbs
- 51.6g
- Fat
- 46g
- Prep Time
- 15 mins
- Cook Time
- 20 mins
- Servings
- 2
Illustrative image; follow the weighed ingredients and method below.
2 servings. Nutrition values are per serving; cooking time does not scale automatically.
Nutrition calculation and preparation assumptions
Nutrition is estimated for one of two servings from the base 1x batch. Every nutrient-bearing ingredient is included at the weight and raw, cooked, drained or as-purchased basis stated in the ingredient list. Water adds no calories. The estimate assumes all oil and listed nutrients are eaten, with no cooking-loss adjustment. Brand, trimming, draining and retained oil can change actual nutrition.
Times are planning estimates for this two-serving batch and exclude preparing ingredients already listed as cooked. This recipe has not been kitchen-tested. Use a food thermometer rather than estimated minutes to judge cooked protein. Avoid leaving the prepared meal at room temperature for more than two hours.
Ingredient estimates use USDA FoodData Central SR Legacy (download dataset), the final 2018 dataset, retrieved October 11, 2026. Find the food IDs below in its food.csv file. This is a calculated estimate, not a laboratory analysis or professional nutrition review.
- Game meat , bison, ground, raw (USDA food 174421): 400g for the base batch
- Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program) (USDA food 169704): 300g for the base batch
- Avocados, raw, all commercial varieties (USDA food 171705): 100g for the base batch
- Oil, olive, salad or cooking (USDA food 171413): 10g for the base batch
- Spices, garlic powder (USDA food 171325): 2g for the base batch
- Spices, paprika (USDA food 171329): 2g for the base batch
- Peppers, sweet, red, raw (USDA food 170108): 100g for the base batch
- Onions, raw (USDA food 170000): 100g for the base batch
Cooking temperatures follow US food-safety guidance. Follow ingredient package storage instructions and use-by dates; see Food Standards Scotland storage guidance. For rice leftovers, cool promptly, ideally within one hour, refrigerate and use within 24 hours; reheat only once until steaming hot throughout. If the starting rice has already been reheated, eat this meal immediately rather than saving it for another reheat.
Ingredients
- 400g raw ground bison
- 300g cooked long-grain brown rice
- 100g avocado flesh
- 10g olive oil
- 2g garlic powder
- 2g paprika
- 100g raw red bell pepper, sliced
- 100g raw onion, sliced
Cooking Instructions
- Measure ingredients using the raw, cooked, drained or ready-to-eat weights stated in the ingredient list. Wash produce and use clean utensils. Keep utensils used for the raw protein separate from ready-to-eat foods.
- Start with the listed cooked rice weight; if preparing from dry, cook a separate batch according to the package before weighing. Warm the rice until steaming hot throughout.
- Heat half the measured oil in a skillet over medium heat. Add the bison, garlic powder and paprika; break up the meat and stir until the meat reaches an internal temperature of 71 C (160 F) on a food thermometer.
- Cook the sliced pepper and onion in a separate nonstick skillet over medium heat with a splash of water, stirring until softened.
- Toss the vegetables with the remaining half of the measured oil. Divide the protein, carbohydrate side, vegetables and avocado equally among the selected number of servings. Include the cooking oil and pan juices in the portions; serve promptly.
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