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FODMAP Stuffed Peppers

Irene Recuber

"Tasty turkey-stuffed peppers that follow the FODMAP restrictions."
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2 h 1 m servings 296 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Stuff red bell peppers with turkey mixture. Cover baking dish with aluminum foil.
  6. Bake in the preheated oven until turkey mixture is heated through, about 25 minutes.

Nutrition Facts

Per Serving: 296 calories; 12.1 g fat; 22.7 g carbohydrates; 23.2 g protein; 79 mg cholesterol; 506 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Tasted great! Even my hubby loved it! I substituted hamburger instead of turkey, and used shredded Colby Jack instead of gouda. Had to adjust the cooking time for the brown rice to about half th...