Low FODMAP Stuffed Bell Peppers

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.

2 medium bell peppers

1 tbsp garlic-infused olive oil

500 g ground turkey

Salt and pepper to taste

½ cup cooked quinoa

½ cup low-FODMAP tomato sauce (see ingredient notes)

Grated lactose-free cheddar cheese for topping (optional)

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.

Print Options:

Low FODMAP Stuffed Bell Peppers