Low FODMAP stuffed pointed peppers from the BBQ
For a while I wasn’t a huge fan of BBQ’s. When everybody got enthusiastic in the summer to organise BBQ’s, I didn’t understand why everybody loved it so much.
I always thought BBQ’s were very heavy: lots of meat, eating too much and often that caused stomach issues for me.
Until I realised that you don’t have to do a “standard BBQ” and you can decide yourself what you will put on the BBQ. One of the BBQ recipes that I love to make are low FODMAP stuffed pointed peppers from the BBQ.
My favourite low FODMAP barbecue
As said, with a classic BBQ with 4 pieces of meat per person, you don’t make me happy. If I organise a BBQ, I will make a few nice salads, such as this gluten-free kisir, Greek pasta salad and brie and raspberry salad.
I serve low FODMAP bread with spreads, such as herb butter, muhammara and Turkish eggplant salad.
I also love grilling some vegetables on the BBQ, such as these pointed peppers, vegetable skewers and grilled eggplant with feta and tomato.
For me, the side dishes are more important than the main dishes when I organise a BBQ 😉
Finally, I love to serve fresh fish from the BBQ, such as a piece of salmon or shrimps and I love to make chicken skewers with homemade peanut sauce or köfte kebabs.
As you can see, you can organise a low FODMAP barbecue in a lot of different ways. You can focus on meat or fish dishes, a vegetarian BBQ or a BBQ with lots of side dishes. Just what you like!
This recipe for stuffed pointed peppers will be loved by everyone! The flavour of smoked peppers is delicious and in combination with the filling, this is a real treat.
How to make the stuffed pointed peppers?
The recipe for these pointed peppers is super simple. You cut a little square out of every pepper on the top (make sure they can lay on the most flat side, that is handy on the BBQ).
The pieces that you cut out of the peppers, you. can cut into small pieces.
Take some small tomatoes and a mozzarella and cut it into cubs. Mix these ingredients together in a bowl and season with salt and pepper. Add a small handful of fresh basil leaves.
Fill the peppers with the mixture. Use a baking brush to brush olive oil on the outside of the peppers and then they are ready to go on the BBQ.
I grilled the peppers for about 15 minutes, directly on the rack. You can also put them into an ovendish, if you are scared that the filling will fall out.
Note: low FODMAP serving
In 2022, the low FODMAP amounts for peppers and tomatoes were changed. Red bell pepper and tomato are both high in fructose in larger quantities and are therefore no longer so easy to combine. Cherry tomatoes are only low FODMAP up to 45 grams per serving and red bell peppers up to 43 grams.
Are you no longer in the elimination phase and do you know that you tolerate fructose well? Then you can make this recipe as it is. If not, I recommend using green bell pepper (max 75 grams, fructans) and filling it with a maximum of 45 g cherry tomatoes (fructose) per serving. And eat a maximum of half a green pepper at a time.
Varying with the filling
You can vary with the filling as the peppers as much as you want. You can add another vegetable, such as pieces of zucchini.
You can also use another kind of cheese. Feta is also delicious in this dish. If you want to make the peppers vegan, you can leave out the mozzarella.
Low FODMAP stuffed pointed peppers from the BBQ
- Total Time: 20 min
- Servings: 4 (side dish) 1x
- Diet: Vegetarian
Description
A delicious vegetarian dish: low FODMAP pointed peppers from the BBQ. Filled with mozzarella, tomatoes and basil. Gluten-free and low lactose.
Ingredients
- 4 red pointed peppers*
- One (bufalo) mozzarella
- 100 g (3.5 oz) small tomatoes*
- Pepper
- Salt
- Fresh basil
- Olive oil
- A baking brush
Instructions
- Clean the pointed peppers and cut a square out of the top of every pointed pepper, as shown on the picture.
- Remove the seeds and cut the pieces that you cut out of the peppers into small pieces.
- Clean the small tomatoes and halve them. Cut the mozzarella into cubes.
- Put the pieces of bell pepper, cherry tomatoes, mozzarella in a bowl. Season with salt and pepper. Tear a few leaves of fresh basil into pieces and stir together.
- Scoop the mixture into the pointed peppers.
- Put some olive oil in a bowl. Brush the olive oil on the outside of the peppers.
- Heat the BBQ. Put the pointed peppers direct on the grill rack or in an oven dish. Close the cover of the BBQ and grill them for 12-15 minutes. If you put them directly on the rack, remove them carefully so the filling won’t fill out.
- Do you want to make the peppers in the oven? That’s possible as well, heat the oven to 200 degrees Celsius (390 F) and bake the peppers in the oven for 15 minutes.
Notes
*In 2022, the low FODMAP amounts for peppers and tomatoes were changed. Red bell pepper and tomato are both high in fructose in larger quantities and are therefore no longer so easy to combine. Cherry tomatoes are only low FODMAP up to 45 grams per serving and red bell peppers up to 43 grams.
Are you no longer in the elimination phase and do you know that you tolerate fructose well? Then you can make this recipe as it is. If not, I recommend using green bell pepper (max 75 grams, fructans) and filling it with a maximum of 45 g cherry tomatoes (fructose) per serving. And eat a maximum of half a green pepper at a time.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: BBQ
- Method: Grill
- Cuisine: International
Nutrition
- Serving Size: 1 pepper
- Calories: 138
- Fat: 10
- Carbohydrates: 5
- Fiber: 2
- Protein: 6
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
