BISON-STUFFED BELL PEPPERS4 servingsIngredients:In the same skillet, heat 2 tablespoonoil and add the onions, ginger, and a sea salt. Sauté mixture for a couple of stirring frequently.4 yellow or red bell peppers, cut in half andseeded1 pound ground bison2-3 tablespoons olive oil12 yellow onion, chopped1 1-inch piece fresh ginger, peeled andminced1/2 teaspoon sea salt, divided1 zucchini, small dice1teaspoon dried basil1 teaspoon dried thyme1 cup (packed) fresh spinach1 (15-ounce) can diced tomatoes, with juiceOlive oil spray for baking sheetAdd the zucchini, basil and thyme, ancouple pinches of sea salt. Sauté a coutes more. Add the spinach, the can otomatoes with juice, and another pincsalt, and sauté for about 2-3 minutesAdd this mixture to the bowl of cookeand stir to combine. Spoon mixture inpepper cavity, and place the peppers, side up, on the baking sheet. Bake fo10-15 minutes or until the stuffing stgolden brown.Note: If you can't find or don't like bican use ground turkey, be..