Low FODMAP Speedy Deconstructed Stuffed Peppers

Name: Low FODMAP Speedy Deconstructed Stuffed Peppers
Prep time: 300 min
Cook time: 1500 min
Total time: 1800 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Long Grain Rice (1 cup (208.33333333333 g) long grain white rice or basmati rice (uncooked amount)); 2 cup Green Bell Pepper (2 cup (263.15789473684 g) green bell pepper (seeds removed & diced)); 2 pieces Carrot (2 large (240.96385542169 g) carrot (peeled & diced)); 450 g Ground Beef (450 g lean ground beef); 2 tbsp Garlic Infused Oil (2 tbsp garlic infused oil*); 1 tsp Paprika (1 tsp paprika); 1 tsp Dried Oregano (1 tsp dried oregano*); ½ tsp Cumin Powder (0.5 tsp ground cumin*); ½ tsp Granulated Sugar (0.5 tsp white sugar); 1 cup Chicken Stock (1 cup (250 ml) low FODMAP chicken stock (check no onion or garlic)*); 400 g Roma Tomato (400 g plain roma/plum tomatoes with juice canned*); 2 tbsp Tomato Paste (2 tbsp tomato paste); ¾ cup Colby Cheese (0.75 cup (85.227272727273 g) colby or cheddar cheese or vegan cheese (optional) (grated)*) — optional; 3 tbsp Scallion (3 tbsp green onions/scallions (green leaves only, finely chopped)*)

Low FODMAP Speedy Deconstructed Stuffed Peppers - Lunch, Dinner (Indian)

1800 minIndian

Servings4

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Gluten Free
Dairy Free
Egg Free
Soy Free

Ingredients

For 4 servings

Long Grain Rice1 cup · 1 cup (208.33333333333 g) long grain white rice or basmati rice (uncooked amount)
Green Bell Pepper2 cup · 2 cup (263.15789473684 g) green bell pepper (seeds removed & diced)
Carrot2 pieces · 2 large (240.96385542169 g) carrot (peeled & diced)
Ground Beef450 g · 450 g lean ground beef
Garlic Infused Oil2 tbsp · 2 tbsp garlic infused oil*
Paprika1 tsp · 1 tsp paprika
Dried Oregano1 tsp · 1 tsp dried oregano*
Cumin Powder½ tsp · 0.5 tsp ground cumin*
Granulated Sugar½ tsp · 0.5 tsp white sugar
Chicken Stock1 cup · 1 cup (250 ml) low FODMAP chicken stock (check no onion or garlic)*
Roma Tomato400 g · 400 g plain roma/plum tomatoes with juice canned*
Tomato Paste2 tbsp · 2 tbsp tomato paste
Colby Cheese¾ cup · 0.75 cup (85.227272727273 g) colby or cheddar cheese or vegan cheese (optional) (grated)* · optional
Scallion3 tbsp · 3 tbsp green onions/scallions (green leaves only, finely chopped)*

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Steps

1Place the rice on to cook according to the packet instructions. We used the absorption method.
2Prep the green capsicum/bell pepper and carrots.
3Heat a large ovenproof frypan over medium-high heat. Add half of the garlic infused oil and fry the beef until it’s just cooked. Then add the remaining garlic infused oil, capsicum/bell pepper and carrots. Fry for another 3-4 minutes until the beef is golden and the carrots have started to soften. Add the paprika, oregano, cumin and sugar, stir and then fry for one minute until fragrant. Turn down the heat to medium-low and add the stock, canned tomatoes, tomato paste and a few good grinds of salt and pepper. Stir well and allow to simmer for about 10 minutes or until the liquid has almost reduced.
4Once the rice has cooked, add it to the beef mixture and stir through. Remove from the heat and top with grated cheese. Place in the oven and grill/broil under high heat for 1-2 minutes to melt the cheese.
5Serve the low FODMAP speedy deconstructed stuffed peppers in bowls with a sprinkle of finely chopped spring onion/scallions.