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Low FODMAP Taco Stuffed Peppers make an easy meal. This supper recipe is full of spices and fresh flavor. Gluten free and easily modified to dairy free, whole30 and paleo friendly.

Low FODMAP Taco Stuffed Peppers

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Low Lactose


A delicious twist on tacos, these Low FODMAP Taco Stuffed Peppers make an easy, weeknight meal!



  • 1 pound ground beef (or turkey)
  • ½ cup plain tomato puree
  • ¼ cup water
  • 2 teaspoons low FODMAP taco seasoning
  • 2 medium red bell peppers, cut in half, stem and seeds removed
  • ½ cup shredded cheddar cheese

Optional Garnishes: Diced tomatoes, sliced black olives, sliced green onion tops (green parts only), chopped fresh cilantro, low FODMAP salsa


  1. Preheat oven to 400°F.
  2. In a large skillet, brown ground beef until done. Stir in tomato puree, water, and taco seasoning.
  3. Scoop taco mixture into pepper halves, distributing evenly. Top with cheese.
  4. Bake for 20 minutes or until the peppers are fork-tender.
  5. Serve warm with optional garnishes.


Tomato Puree A low FODMAP serving is ⅕ can or 92 grams. Double check ingredients for FODMAP-containing foods.

Red Bell Peppers: No FODMAPs were detected in this food. However, bell peppers (and chiles) naturally contain a compound called capsaicin, which may be a non-FODMAP trigger for some individuals with IBS.

  • Category: Main Dish
  • Method: Bake
  • Cuisine: Tex Mex

Keywords: Supper, Stuffed Peppers