Low FODMAP Stuffed Peppers with Rice and Broccoli are a filling, vegetarian option. Choose red bell peppers if you're in the low FODMAP elimination phase.
Ingredients
4 medium pepper(s)
Red bell pepper
(halved lengthwise)
2 tbsp
Extra virgin olive oil, garlic-infused
2 cup
Brown rice, short-grain, cooked
(any grain is fine)
307 gm
Frozen broccoli
(10.8 oz bag steamable florets, cooked)
2 can (4oz)
Green chili peppers, canned
((or 4.5 oz.) cans diced mild green chiles, drained)
1/2 tsp
Salt
1/2 tsp
Paprika
114 gm
Cheddar cheese
(shredded)
Chives
(Minced, green parts ONLY, optional)
Instructions
Preheat oven to 400°F. Spray a 9x9 baking dish with nonstick cooking spray.
In a large bowl, mix together olive oil, cooked brown rice, cooked broccoli, green chiles, salt, paprika, and 2 oz. shredded cheddar cheese. Once mixed, scoop mixture into pepper halves, distributing evenly.
Bake peppers for 15 minutes. Top with remaining 2 oz. cheese and bake for 5 minutes more. Top with optional chives and serve warm.
