Finding a satisfying, gut-friendly meal can feel impossible when dietary restrictions pile up. These quinoa stuffed peppers are the answer—a low FODMAP, Crohn’s-friendly option that’s as colourful as it is delicious. Packed with wholesome ingredients and free from common triggers, they’re a perfect blend of flavour and nourishment for a stress-free dining experience.
Low FODMAP Quinoa Stuffed peppers
Savour these delicious Low FODMAP Quinoa Stuffed peppers, packed with nutrients and gentle on the stomach.
Servings: 4 people
Calories: 230kcal
Equipment
- Oven
- Baking dish
- Saucepan
Ingredients
- 4 peppers red, yellow, or orange
- 150 g quinoa
- 300 ml low FODMAP vegetable broth
- 1 tbsp garlic-infused oil
- 100 g courgette diced
- 100 g carrots diced
- 100 g spinach chopped
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 200°C (180°C fan). Cut the tops off the peppers and remove seeds and membranes.
- Rinse quinoa thoroughly and cook in vegetable broth according to package instructions.
- In a saucepan, heat garlic-infused oil and sauté zucchini and carrots until softened.
- Add spinach, cumin, paprika, salt, and pepper to the saucepan. Cook until spinach wilts.
- Mix the cooked quinoa with the sautéed vegetables.
- Stuff the peppers with the quinoa mixture and place them in a baking dish.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with fresh parsley before serving.
Notes
Feel free to add other low FODMAP vegetables or protein sources to the stuffing.
Adjust seasoning according to personal taste.
Adjust seasoning according to personal taste.
