Low FODMAP Stuffed Peppers

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Low FODMAP Stuffed Peppers Recipe

If you are anything like me, when Fall arrives you start to crave warm foods with lots of flavors. Like soups, enchiladas, and anything with peppers and squash. While scrummaging through our pantry and fridge, I realized a had a few bell peppers and an overabundance of tomatoes from our garden. With the few ingredients I had, I decided to whip up some stuffed bell peppers that are low-FODMAP friendly.

The first step

You need to preheat your oven to 350 degrees. In a small saucepan make 1/2 cup of brown rice. While the rice is cooking, you need to cut your bell peppers in half. To keep the pepper intact, cut through the stem of the pepper to the bottom.

Clean out the veins and seeds. Once your bell peppers are cut and cleaned, place them in a pot and cover them with water. Bring the peppers to a boil for about 3 minutes.

Immediately take the bell peppers from the boiling water and place them in a dish of ice water. This stops the pepper from cooking.

Then you will place the peppers in a 13×9 baking dish

In a large saute pan, brown your ground beef or turkey. Once your meat is cooked add your chopped jalapeno, diced tomatoes, and cooked rice. Season with salt and pepper and let cook for 5-6 minutes or until most juices are reduced.

Add your shredded cheese and stir. Take a spoonful of the mixture and place it into the peppers. Cover the peppers with foil and bake for 25 minutes. Then remove the foil, add cheese on top, and cook for another 5 minutes. Once cooked, sprinkle with paprika if desired and serve!

Comment below and let me know if you have made this recipe! I would love to know what you think and if you made any tweaks.

Related Post: The Ultimate List of low and high FODMAP foods

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Stuffed Bell Peppers

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 Servings

Ingredients

• 4 Large Bell Peppers
• 1 C Cooked Brown Rice
• 1 Ibs Ground Beef or Ground Turkey
• 15 ounces Diced Tomatoes
• 2 Medium Diced Jalapenos Optional
• 1/2 tsp Salt
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Chili Powder Optional
• 1/2 tsp Paprika Optional
• 3/4 C Shredded Cheddar Cheese

Instructions

1. Preheat oven to 350 degrees

2. In Medium Sauce Pan, cook brown rice.

3. Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In a large saucepan, add enough water to cover peppers. Boil, covered, 3-5 minutes. Immediately take the peppers out of the boiling water and place in ice cold water. Then drain and place peppers, cut-side up, in 13x9x2-inch baking dish.
   

4. In a large skillet, cook your ground beef or ground turkey according to the package. Once the meat is cooked, mix in your rice, tomatoes,  jalapenos, salt, black pepper, and chili powder. Let simmer for 5-6 minutes. 

5. Mix in 1/2 Cup of shredded cheddar cheese. Then stuff the bell peppers with beef or turkey mixture. Cover with foil and bake for 25 minutes. 

6. Uncover and sprinkle with cheese, then place back in the oven for 5 minutes or until cheese is melted. Sprinkle the top with paprika (if desired) and serve!