These Stuffed Bell Peppers are a wholesome, satisfying dinner that's easy on the tummy. They're filled with a hearty mix of ground turkey and quinoa, all wrapped up in a sweet bell pepper. A splash of tomato sauce adds a tangy touch, and optional cheese on top makes it extra delicious.
Preheat your oven to 180°C (around 350°F). Cut the tops off the bell peppers and remove the seeds.
Heat the garlic-infused olive oil in a skillet over medium heat. Add the ground turkey and season with salt and pepper. Cook until no longer pink.
Stir in the cooked quinoa and tomato sauce.
Cut half the bell pepper and stuff them with the turkey mixture and place them in a baking dish. Anything over, put in a baking tray to serve separately
Cover with foil and bake for 25-30 minutes or until the peppers are tender. If desired, sprinkle with cheese in the last 5 minutes of baking.
Ingredient Notes:
Bell Peppers - They are low FODMAP in small to moderate amounts. The recommended serving size is typically up to 75g (about 1/2 cup) of diced bell pepper.
Garlic-infused oil - Garlic contains fructans, a type of FODMAP, however, when garlic is infused in oil, the FODMAP content is significantly reduced. If you know you’re especially sensitive to garlic, it’s probably best give it a miss though and use normal olive oil! The recipe won’t miss it and your stomach will thank you.
Quinoa - This is considered a low FODMAP grain and can be consumed in moderate amounts, typically up to 1 cup (cooked) per serving. We wouldn’t recommend going above that!
Lactose-free cheddar cheese - It is considered low FODMAP and can be consumed in moderate amounts, typically up to 40g (about 1/4 cup) per serving.
Tomato Sauce - Bay's Kitchen Tomato and Basil Sauce is perfect for this. It's stir-in formula is super easy and certified low FODMAP!
Ingredients
Directions
Preheat your oven to 180°C (around 350°F). Cut the tops off the bell peppers and remove the seeds.
Heat the garlic-infused olive oil in a skillet over medium heat. Add the ground turkey and season with salt and pepper. Cook until no longer pink.
Stir in the cooked quinoa and tomato sauce.
Cut half the bell pepper and stuff them with the turkey mixture and place them in a baking dish. Anything over, put in a baking tray to serve separately
Cover with foil and bake for 25-30 minutes or until the peppers are tender. If desired, sprinkle with cheese in the last 5 minutes of baking.