Karen Averitt: Personal Chef to Ted Turner | Carrie Mccully

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CNicole

2 tbsp. olive oil, plus more for baking dish

2 lbs. ground bison

1 yellow bell pepper, stemmed, quartered, seeded, and ribs removed

1 red bell pepper, stemmed, quartered, seeded, and ribs removed

1 large sweet onion, peeled and cut into quarters

2 tbsp. chopped fresh rosemary

2 tbsp. chopped fresh sage

2 tbsp. chopped fresh oregano

2 cloves garlic, halved

Coarse salt and freshly ground pepper

2 cups homemade or low-sodium store-bought chicken stock

2 cups red wine

1 cup sun-dried tomatoes, julienned

Directions at bozemandailychronicle.com

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