| 12 | 130 | 508 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 2 h | 4 |
| 454 gm | Ground Beef, 90% lean (turkey, chicken or pork also options) |
| 1/2 medium pepper(s) | Green bell pepper (Diced) |
| 2 tbsp | Extra virgin olive oil, garlic-infused |
| 2 tbsp | Chives (chopped) |
| 1/3 cup | Tomato paste, canned |
| 3 tbsp packed | Brown sugar (light version) |
| 1 tbsp | Yellow mustard (or Dijon) |
| 2 tsp | Red wine vinegar |
| 2 tsp | Worcestershire sauce |
| 1 cup | Beef broth (stock), low-sodium (prepared Low Fodmap) |
| 1 tsp | Salt and pepper (and to taste) |
| 4 bun(s) | Bun, gluten free (Shar Brand or other Low FODMAP approved) |
Set a large pot or pan over medium-low heat.
Add the infused olive oil and once shimmering add the scallion tips.
Saute for a couple of minutes and then add in the bell pepper.
Once the pepper is ‘crisp tender’, add your lean ground beef or other protein choice, and cook until browned through.
Drain grease from the meat (discard grease) and transfer to your slow cooker.
To the slow cooker, add the tomato paste, brown sugar, mustard, vinegar, Worcestershire sauce, broth, black pepper and salt to taste and stir.
Cover and cook on low for 2-3 hours, stirring occasionally.
Taste and adjust any seasonings (salt, pepper, sugar) prior to serving.
| Grain | 2 |
| Vegetables | 0.4 |
