You can always use ground turkey instead of buffalo or beef. Less cholesterol.
Also here's some tips for dicing peppers and onions:
Peppers: To avoid pain in your fingertips through the seeds, coat your hands with olive oil (If its a low intensity pepper like a bell pepper this isnt needed). With chopping it, youre better off cutting just the sides off and throwing the center and stem away. Then, if you want to keep the heat to a minimum, cut the white membrane-like parts on the inside of the pepper off.
Onions: Cut the onion in half starting from the root and across to the tip. Make an 'X' type notch on the side of the onion and remove the skin. (the notch gives you a place to start peeling) Cut off the tip. Then, start cutting the onion in the direction of the ROOT end but DO NOT cut the onion fully off from the root. The root keeps the onion together. After you've done that, cut across the onion. Feel free to mince it.
These tips just make it easier.
