Struggling to find a comforting meal that’s Crohn’s-friendly? These low FODMAP Italian stuffed peppers are packed with lean beef mince, flavourful herbs, and melted dairy-free cheese for a satisfying dish that’s easy on digestion. With simple, wholesome ingredients, it’s a meal you can enjoy without worry.
Low FODMAP Italian Stuffed Peppers
A tasty and low FODMAP Italian recipe featuring bell peppers stuffed with seasoned beef and tomato sauce, topped with dairy-free cheese.
Servings: 4 people
Equipment
- Oven, baking dish, large frying pan
Ingredients
- 4 large peppers
- 500 g lean beef mince
- 1 400g tin crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- Salt and pepper to taste
- 100 g dairy-free cheese shredded
- 2 tbsp olive oil
Instructions
- Preheat oven to 180°C.
- Cut off the tops of the peppers and remove the seeds and membranes.
- In a large frying pan, heat the olive oil over medium heat.
- Add the beef mince and cook until browned.
- Stir in the crushed tomatoes, oregano, basil, paprika, salt, and pepper. Cook for 5 minutes.
- Stuff each pepper with the beef mixture and place in a baking dish.
- Bake for 25-30 minutes.
- Remove from oven and top each pepper with the shredded dairy-free cheese.
- Return to the oven and bake for another 5 minutes, until the cheese is melted.
Notes
Serve with a side salad for a complete meal.
