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Serves 4 |
Prep time 15 min. |
Cook time 30 min. |
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INGREDIENTS 4 medium red bell peppers 55g shredded mozzarella 55g shredded Pepper Jack cheese 1 tbsp. Fody Garlic-Infused Olive Oil 2 tbsp. finely chopped scallion greens (only the scallion greens are low FODMAP) 1 medium carrot, trimmed, peeled and grated 455g lean ground beef (80% lean) 200g cooked rice, white or brown Kosher salt Black pepper
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PREPERATION Heat oven to 180°C. Have ready an 8-inch (20 cm) square glass or ceramic baking pan. Cut the top off the peppers as close to the stem as possible. Remove seeds and membranes. Place peppers in a large pot with a steamer insert and 1-inch (2.5 cm) of water. Cover, bring to a boil, adjust heat and simmer for 3 minutes. (see tips). Remove from heat and then remove peppers from pot and place in 8-inch (20 cm) square glass or ceramic baking pan. Toss low FODMAP cheeses together and set aside. Meanwhile, heat the Fody olive oil in a large skillet over medium heat. Add scallion greens and carrot and sauté for a couple of minutes or until softened. Add beef, breaking it up, and cook, stirring often until beef is browned. Drain if necessary (I usually don’t). Stir in rice, season with salt and pepper, and then add 1 cup (240 ml) of the Fody pasta sauce. Heat over medium heat until hot. Stir in about one-quarter of the cheese (you can do this by eye). Stuff peppers with beef/rice mixture. Pour remaining tomato sauce over peppers. Cover tightly with foil. Bake 10 minutes. Uncover, sprinkle with remaining cheese and bake about 10 minutes longer or until cheese melts. Serve immediately. Tips I like steaming the peppers a bit first as I think their texture improves. If you do not want to do the extra step, then try cooking them for 20 minutes before removing the foil and adding the cheese. It won’t be the same, but it can save a step. |
Recipe created by Fody
