Description
A delicious twist on tacos, these Low FODMAP Taco Stuffed Peppers make an easy, weeknight meal!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F.
- In a large skillet, brown ground beef until done. Stir in tomato puree, water, and taco seasoning.
- Scoop taco mixture into pepper halves, distributing evenly. Top with cheese.
- Bake for 20 minutes or until the peppers are fork-tender.
- Serve warm with optional garnishes.
Notes
IMPORTANT UPDATE (3/2022): Monash University recently retested red bell peppers and as a result has changed the FODMAP status of red bell peppers. Red bell peppers are no longer considered a FODMAP-free food. I am working to modify affected recipes, like this one, to reflect Monash’s recent serving size updates. Thank you for your patience and understanding. Also, if you previously tolerated red bell peppers (or other updated foods), continue to eat according to your unique tolerance level.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Tex Mex