Hello FODMAPers and Friends,
You are gonna love this recipe. Winter weather and slow cooker recipes go hand and hand, right?
This stuffed bell pepper recipe is filling, healthy and family friendly (and of course, low FODMAP!)
I made this recipe last week when I knew I would be rushed at dinnertime. I infused flavor to the ground chicken via chopped fresh rosemary, a little celery (don’t worry, I kept it under the Monash U limit per serving), garlic infused oil and diced tomatoes. Oh….and I topped the bell peppers with a little extra shredded cheddar to give it some melted cheesy goodness. 🙂
I stuffed the bell peppers with the uncooked meat mixture. No need to brown up the ground chicken first…which is a great time saver! Just mix the ground chicken with all the flavorful ingredients and pop right into the bell pepper. I opted to cook on high for about 3-4 hours–but you could cook on low for a 5-6 hours if that works better for your schedule.
This recipe was a big hit…and a welcomed flavorful low FODMAP meal on a busy evening!
For a Greek inspired Stuffed Bell Pepper–see recipe option at the end of the recipe post….which includes feta, Kalamata olives and fresh oregano!