Description

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

Ingredients

Peppers

1 lb. ground beef (or turkey)
½ cup tomato puree
¼ cup water
2 tsp. 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
Chopped chives
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 (optional) cheese. Bake for 20 minutes or until peppers reach desired doneness.
Remove from oven and allow to cool slightly before topping with optional garnishes. Serve warm.

Notes

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.

Dairy Free/Paleo: Omit cheese.

Keywords: Supper, Stuffed Peppers