Preheat Oven to 350°F

Wrap the green peppers in aluminum foil and place in a baking dish. Bake for 15 minutes; remove and set aside.

In a skillet, heat 1 tablespoon of the coconut oil and cook the bison over medium heat until it's evenly brown. Remove to a seperate bowl.

Heat the remaining oil in the skillet and cook the onions, zucchini, and yellow and red pepper until tender. Add the spinach in the last 2 minutes to wilt.

Return the bision to the skillet. Mix in the tomatoes and the tomato paste and season with the italian seasoning. Add salt and pepper to taste

Stuff the green peppers with the bision mixture. Return the peppers to the oven and cook for another 15 minutes