4-6 bell peppers or sweet Italian peppers

1 pound ground Bison

olive oil, salt & pepper

1 small onion, minced

4 cloves garlic, minced

1 small summer squash, grated

½ c chopped tomato

½ c. red or white wine

2 c cooked basmati

4 Tbs chopped assorted herbs

½ tsp cinnamon

¼ c. grated parmesan

Preheat oven to 350. Cut peppers lengthwise and remove seeds and membranes. Saute bison in a little olive oil, season with salt and pepper, remove from heat and set aside.  Saute onions and garlic in olive oil until softened. Add grated squash and sauté another 3-5 minutes. Return bison to pan, and add tomato, wine, herbs and cinnamon. Season  to taste with salt and pepper. Simmer for another 5 minutes, then stir in basmati and stuff peppers. Top with parmesan and bake uncovered until peppers are softened, filling is hot and cheese is melted