It’s been a little while since I’ve stuffed any type of vegetable, so I thought it was time to make one up. This idea came to my head as a result of having some leftover maple sauce from the wings I had a couple days ago.

Although the title says “maple” bison, the sauce uses quite a bit of red wine. So I could have easily called this “Red Wine Reduction Bison Stuffed Tomatoes”. But that name just seems too long. As I mentioned, the maple sauce is actually the same as the Maple Pepper Chicken Wings recipe I posted previously. I happened to have some leftover, but it doesn’t take much time to whip some up fresh.

Ingredients:
Maple sauce:
1/4 cup red wine
1 tbsp wheat-free tamari (naturally fermented soy sauce)
3 tbsp organic maple syrup
1/4 tsp pepper
1/2 tbsp tapioca flour

Stuffing:
6 medium organic tomatoes
1/2 lb ground bison
1/4 cup red quinoa (becomes nearly 1 cup when it cooks)
1/2 red onion (diced)
1-2 cups grated raw milk cheddar your favorite cheese grated (omit if you don’t want the cheese)
1 tbsp coconut oil

Instructions:

Prepare the red quinoa in advance. Follow cooking instructions on the pacakge. It’s usually 1 cup quinoa : 1 1/4 cups water.

Prepare the maple sauce ahead:
Combine the red wine, tamari, maple syrup, pepper and tapioca flour in a small sauce pan over medium heat. Bring to a simmer for a few minutes, stirring until it thicken slightly.

Preheat oven to 375 degrees.

In a larger fry pan, heat the coconut oil until hot. Dump in the diced red onion and fry for a few minutes until soft.

Add the bison and cook until meat is browned. Toss in the cooked quinoa and the maple sauce and mix together well.

Cut the tops off the tomatoes and scoop out the insides. You could reserve the inside for another dish if you like, but we won’t need them for this recipe.

Fill the tomatoes with the bison-quinoa stuffing. Place the top of the tomatoes back on to cover the filling. Put tomatoes in a baking dish and cover. Bake for about 20 minutes.

When it’s ready, you can sprinkle some of your favorite cheese on top. Alternatively, you could mix the cheese into the stuffing before you fill the tomatoes. Either way works.

That’s all there is to it! I’d suggest serving with a nice leafy green salad such as I have done in the image above.

What other veggies have you stuffed? And what was your stuffing?

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