Description
Low FODMAP stuffed peppers! Delicious green bell peppers filled with minced meat, tomatoes, cheese, and toppings of your choice.
Ingredients
Scale
- 75 g (2.6 oz) brown rice
- 250 g (8.8 oz) minced meat (I use beef)
- 3 large green bell peppers*
- 1 tsp cumin
- 1 tsp ground paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- A pinch of chilli powder
- 200 g (7 oz) canned diced tomatoes
- 50 g (1.8 oz) grated cheddar cheese
- 1/2 avocado**
- Lactose-free crème fraîche or sour cream
- Optional: fresh cilantro
Instructions
- Preheat the oven to 180 degrees Celsius (350 F).
- Cook the rice according to the instructions on the package.
- Fry the minced meat in a frying pan.
- Season with cumin, paprika powder, pepper, salt, and chili powder.
- Add the canned diced tomatoes and let it warm up briefly.
- Drain the rice and stir it into the minced meat mixture. Turn off the heat.
- Stir half of the cheese into the mince mixture.
- Cut the peppers open at the top by cutting a circle around the stem. Remove the seeds in this way and ensure that there are no seeds left on the inside of the peppers.
- Place them in an oven dish.
- Spoon the minced meat mixture into the peppers
- Sprinkle the rest of the cheese over the peppers.
- Place the baking dish in the oven.
- Fill a measuring container with water and pour a generous layer of water into the baking dish. This way the peppers soften faster during baking. Make sure that the peppers are about a quarter in the water.
- Place the peppers in the oven for 30-35 minutes until they are soft.
- Remove the peppers from the oven and top them with some avocado and optionally some lactose-free crème fraîche and cilantro if you like.
Notes
*Green bell pepper is more suitable to use during the elimination phase than red bell pepper. You can read more about the FODMAPs in bell peppers in this blog.
**Avocado is limited low FODMAP. 30 grams of avocado or 1/8 avocado per meal is low FODMAP.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Diner
- Method: Oven
- Cuisine: Mexican
