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Four stuffed pointed peppers with mozzarella, tomatoes and basil

Low FODMAP stuffed pointed peppers from the BBQ

  • Author: Karlijn
  • Total Time: 20 min
  • Servings: 4 (side dish) 1x
  • Diet: Vegetarian


A delicious vegetarian dish: low FODMAP pointed peppers from the BBQ. Filled with mozzarella, tomatoes and basil. Gluten-free and low lactose.


  • 4 red pointed peppers*
  • One (bufalo) mozzarella
  • 100 g (3.5 oz) small tomatoes*
  • Pepper
  • Salt
  • Fresh basil
  • Olive oil
  • A baking brush


  1. Clean the pointed peppers and cut a square out of the top of every pointed pepper, as shown on the picture. 

Four cleaned pointed peppers

  1. Remove the seeds and cut the pieces that you cut out of the peppers into small pieces.
  2. Clean the small tomatoes and halve them. Cut the mozzarella into cubes.
  3. 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.
  4. Scoop the mixture into the pointed peppers.
  5. Put some olive oil in a bowl. Brush the olive oil on the outside of the peppers.
  6. 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.
  7. 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.


*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


  • Serving Size: 1 pepper
  • Calories: 138
  • Fat: 10
  • Carbohydrates: 5
  • Fiber: 2
  • Protein: 6

Keywords: pointed peppers from the bbq, bbq recipe, low FODMAP bbq recipe, low FODMAP pointed peppers, vegetarian pointed peppers