Low FODMAP Turkey & Rice Stuffed Bell Pepper Jack-O-Lanterns
These bell peppers are stuffed with ground turkey, gluten free bread crumbs, rice, and broccoli. We'll top them with grated cheddar cheese to really round out a mouthful of flavor. Make them festive by carving a jack-o-lantern face for Halloween!
Ingredients
6 cups water
3 bell peppers (orange or red for lowest FODMAP content)
1 crown broccoli
2 cups white rice
1 slice sourdough bread (optional)
1 lb ground turkey
2 stalks green onions
salt
pepper
thyme
crushed red pepper
¼ cup cheddar cheese
Steps
Pre-heat your oven to 350°
Boil 2 cups of water for your rice and 4 cups of water for your broccoli
Wash your bell peppers and cut off the tops. Hollow out the insides, including removing the seeds.
Cut a fun jack-o-lantern face into your bell peppers
Place your bell peppers in a baking pan and bake for 15 minutes
Wash and cut your broccoli into small, bite sized pieces
Boil your rice and broccoli
Tear the bread slice into bite sized pieces and place in food processor. Blend until you get a breadcrumb consistency. Set aside for later.
Start cooking your ground turkey in a frying pan
While your turkey cooks, dice your green onions, discarding the white parts
Add your diced green onions to your turkey
Season your turkey with salt, pepper, thyme to taste and a pinch of crushed red pepper
Turn heat on low and add your breadcrumbs
Grate cheddar cheese and stir
Pull your bell peppers out of the oven and stuff the bottoms with your white rice and broccoli before stuffing the rest of the peppers with your turkey mixture
Place your stuffed bell peppers back into the oven for 15 more minutes
Notes
Test your sensitivity to orange bell peppers or to be safe, you can use red bell peppers since they have no FODMAPs in them. I ate half a bell pepper per serving. You'll definitely have leftover rice and turkey, so you can add more to your plate to eat with your half serving of bell pepper.