Preheat the oven to 350°F.
Lightly oil a 9x13 glass baking dish
with oil. Set aside.
In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic minced to the skillet and saute until the onions are translucent.
Add the ground bison/beef, cumin, parsley, paprika, salt, and pepper to the skillet and cook until the bison/beef is completely browned, breaking up with the back of a wooden spoon.
Stir in the can of tomatoes, drained jalapenos/chiles, and 1/2 of the olives until evenly combined. Remove from heat.
Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed out pepper halves. sprinkle the remaining half of black olives on top of the stuffed peppers.
Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.
Serve hot with a side of guacamole
and ranch dressing