Delicious and nutritious low FODMAP stuffed bell peppers filled with seasoned ground turkey, rice, and fresh vegetables. Perfect for a healthy, gut-friendly meal.
4 large red bell peppers
1 tablespoon garlic-infused olive oil (made with oil only, no garlic pieces)
1 pound ground turkey
1 cup cooked white rice
1 medium carrot, finely diced
1 medium zucchini, finely diced
1/2 cup canned diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
2 tablespoons chopped fresh parsley
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat the garlic-infused olive oil in a large skillet over medium heat.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Add the diced carrot and zucchini to the skillet and cook for 4-5 minutes until slightly softened.
Stir in the drained diced tomatoes, cooked rice, dried oregano, dried basil, smoked paprika, salt, and black pepper. Cook for another 2 minutes, stirring to combine all ingredients well.
Remove the skillet from heat and stir in the chopped fresh parsley.
Stuff each bell pepper with the turkey and rice mixture, pressing down gently to fill completely.
Place the stuffed peppers upright in a baking dish.
If using, sprinkle shredded cheddar cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden, and the peppers are tender.
Remove from the oven and let cool for 5 minutes before serving.