Delicious and healthy low FODMAP stuffed bell peppers filled with a savory mixture of ground turkey, quinoa, and vegetables, perfect for a satisfying meal that is gentle on your digestive system.
4 large red bell peppers
1 cup quinoa, rinsed
2 cups water
1 tablespoon garlic-infused olive oil (use oil only, no garlic pieces)
1 pound ground turkey
1 medium carrot, finely diced
1 medium zucchini, finely diced
1 cup canned diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 cup shredded cheddar cheese (optional, for topping)
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, heat the garlic-infused olive oil in a large skillet over medium heat.
Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Add the diced carrot and zucchini to the skillet and cook for 5 minutes until tender.
Stir in the drained diced tomatoes, cooked quinoa, dried oregano, dried basil, smoked paprika, black pepper, and salt. Cook for another 3 minutes, stirring occasionally.
Remove the skillet from heat and stir in the chopped fresh parsley.
Place the hollowed bell peppers in a baking dish and spoon the turkey and quinoa mixture evenly into each pepper.
If using, sprinkle shredded cheddar cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden.
Remove from the oven and let cool for 5 minutes before serving.