Fody's Spicy Stuffed Peppers

Stuffed peppers are a classic comfort food, and there is no reason we can’t have a low FODMAP version. Red bell peppers have no FODMAPs. Green peppers do, but up to 52 g (about half a medium green bell pepper) is a safe low FODMAP serving size. Personally, I like the flavor and color of sticking with red peppers for our low FODMAP recipe, and the Monash University serving size reflects their use. People ask us all the time "are yellow and orange peppers low FODMAP?" Red and yellow peppers have not been lab tested for FODMAPs, so no one knows their FODMAP content. Red and green cabbage contain different FODMAPs, as do yellow and white peaches, and as you have learned red and green bell peppers even have a different FODMAP load. It would be pure conjecture to assume we know about yellow and orange bell peppers. If you are stable and in the Integration Phase of your low FODMAP diet, run their use by your RD and proceed accordingly.

You can use any Fody low FODMAP pasta sauce. We chose to go with Arrabbiata, and added even more heat with pepper jack cheese. You can use any low FODMAP cheese you like that melts well, such as all mozzarella or Monterey Jack. For a low FODMAP serving size, remember to stick with 40g or less.

Heat oven to 350°F (180°C). Have ready an 8-inch (20 cm) square glass or ceramic baking pan.

Cut the top off the peppers as close to the stem as possible. Remove seeds and membranes. Place peppers in a large pot with a steamer insert and 1-inch (2.5 cm) of water. Cover, bring to a boil, adjust heat and simmer for 3 minutes. (see tips). Remove from heat and then remove peppers from pot and place in 8-inch (20 cm) square glass or ceramic baking pan. Toss low FODMAP cheeses together and set aside.

Meanwhile, heat the Fody olive oil in a large skillet over medium heat. Add scallion greens and carrot and sauté for a couple of minutes or until softened. Add beef, breaking it up, and cook, stirring often until beef is browned. Drain if necessary (I usually don’t). Stir in rice, season with salt and pepper, and then add 1 cup (240 ml) of the Fody pasta sauce. Heat over medium heat until hot. Stir in about one-quarter of the cheese (you can do this by eye).

Stuff peppers with beef/rice mixture. Pour remaining tomato sauce over peppers.

Cover tightly with foil. Bake 10 minutes. Uncover, sprinkle with remaining cheese and bake about 10 minutes longer or until cheese melts. Serve immediately.

Tips

I like steaming the peppers a bit first as I think their texture improves. If you do not want to do the extra step, then try cooking them for 20 minutes before removing the foil and adding the cheese. It won’t be the same, but it can save a step.