Name: FODMAP Stuffed Peppers recipe
Ingredients: 1 cup chicken broth (such as Progresso™);½ cup brown rice;6 red bell peppers, tops and seeds removed;1 pound ground turkey;⅓ cup diced green onion tops;1 (14.5 ounce) can diced tomatoes;1 pinch dried basil, or to taste;1 pinch dried parsley, or to taste;salt and ground black pepper to taste;1 cup shredded Gouda cheese

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Ingredients

1 cup chicken broth (such as Progresso™) ½ cup brown rice 6 red bell peppers, tops and seeds removed 1 pound ground turkey ⅓ cup diced green onion tops 1 (14.5 ounce) can diced tomatoes 1 pinch dried basil, or to taste 1 pinch dried parsley, or to taste salt and ground black pepper to taste 1 cup shredded Gouda cheese

Nutrition Info

293.2 calories carbohydrate: 22.5 g cholesterol: 78.6 mg fat: 12 g fiber: 3.8 g protein: 23.1 g saturatedFat: 5.1 g servingSize: - sodium: 345.7 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

Directions

Bring chicken broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Bring a large pot of water to a boil. Cook red bell peppers until slightly softened, about 10 minutes. Drain, arrange upright in a baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Combine turkey and green onions in a large skillet over medium heat, cook and stir until turkey is browned, about 5 minutes. Stir in brown rice, tomatoes, basil, parsley, salt, and pepper, cook until flavors combine, about 10 minutes. Stir in Gouda cheese until melted, about 1 minute.
Stuff red bell peppers with turkey mixture. Cover baking dish with aluminum foil.
Bake in the preheated oven until turkey mixture is heated through, about 25 minutes.

Recipe Yield

6 servings

Recipe Note

Tasty turkey-stuffed peppers that follow the FODMAP restrictions.

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