Stuffed Bell Peppers
Tender bell peppers stuffed with seasoned beef and rice, baked until soft. A satisfying comfort meal best enjoyed during remission.
Stuffed Bell Peppers
Tender bell peppers stuffed with seasoned beef and rice, baked until soft. A satisfying comfort meal best enjoyed during remission.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 375°F (190°C).
375°F (190°C)Equipment: oven, baking dishCut tops off peppers and remove seeds and membranes.
Tip: Save the tops - they can be chopped and added to the fillingPlace peppers in a baking dish and brush with olive oil.
Equipment: baking dishBake empty peppers for 15 minutes to soften slightly.
375°F (190°C)Tip: This softens the peppers so they cook evenly with the fillingMeanwhile, cook ground beef in a skillet over medium-high heat until browned, breaking it into crumbles.
Equipment: skilletDrain excess fat from the skillet.
Tip: Draining excess fat reduces greasiness and makes the dish easier to digestAdd garlic-infused oil, drained tomatoes, cumin, oregano, and salt. Stir to combine.
Stir in cooked rice and mix well until filling is evenly combined.
Remove peppers from oven and fill each with the meat mixture, packing gently.
Top each pepper with shredded cheese if using.
Cover with foil and bake 25 minutes.
Equipment: foilRemove foil and bake 5 more minutes until cheese is bubbly and peppers are tender.
Notes
Pepper skins
If pepper skins bother you, peel them after the initial 15-minute bake. They'll slip off easily when warm. This removes insoluble fiber that some find harder to digest.
Pepper colors
Red and yellow peppers are sweeter and may be easier to digest. Green peppers are slightly more bitter but work well.
Rice prep
Use leftover rice or cook a batch ahead of time. Day-old rice works perfectly and saves prep time.
Freezer-friendly
Stuff peppers and freeze unbaked in a covered dish. Bake from frozen at 375°F, adding 15-20 minutes to cook time.
Turkey option
Ground turkey (93% lean) makes a lighter version. Some UC patients prefer poultry over red meat.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or microwave until heated through.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
