These easy Low FODMAP Stuffed Peppers are the perfect meal prep or dinner party dish. They contain no tomatoes for those with allergies, but are filled with Italian spices to keep the flavor high! Dairy free, completely paleo, and delicious.
I was never a huge fan of stuffed peppers, but, honestly, they are a super easy dish that can be adjusted to your tastes. Stuffed peppers are a great meal prep dish or main dish for family dinner or a dinner party. I love that you can adjust the herbs or mix-ins to your taste buds and/or to use up what you have in the fridge.
Ingredients in Low FODMAP Stuffed Peppers
- Olive oil: for sautéing the veggies
- Garlic infused olive oil: for flavor without the FODMAPs
- Bell peppers: obviously
- Ground beef: for protein
- Cauliflower rice: to keep this recipe grain free and paleo
- Kale: for added nutrients and flavor
- Italian spice: to flavor these peppers
- Salt
- Feta, regular or vegan: this adds creaminess and flavor!
These paleo stuffed peppers utilize ground beef, cauliflower rice to keep them grain free, kale, and feta. I used a vegan feta to keep them dairy free, but the melty cheese is a must in these peppers! A combination of garlic infused olive oil (for low FODMAP) and Italian herbs bumps up the flavor profile. I also love serving these with guacamole. That may seem random, but it goes so well!
Substitutions and Variations
Garlic olive oil: Garlic infused olive oil is low FODMAP and won’t upset your GI system. If you can tolerate garlic, use some fresh chopped garlic instead!
Beef: Ground chicken or turkey would also work! Just use your preferred ground meat.
Cauliflower rice: You can always use cooked white or brown rice instead. I use cauliflower rice to keep this recipe paleo, but you can use grains as desired.
Feta: I don’t tolerate dairy, so I always use a vegan feta, but regular feta will work fine too. You can also use your cheese of choice like mozzarella, cheddar, or even some parmesan.
Storage
Keep this leftover stuffed peppers in an airtight container in the fridge for up to 3 days. These also freeze well which makes them great for batch cooking. Wrap individual peppers in plastic wrap or tinfoil and freeze for in an airtight bag/container for up to 3 months.
More Paleo Dinner Recipes
Air Fryer Paleo Popcorn Chicken
Paleo Curried Chicken and Veggie Stir Fry
Paleo Stuffed Peppers
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp garlic infused olive oil*
- 6 bell peppers
- 1 lbs. ground beef
- 3 cups riced cauliflower
- 1 small bunch of kale finely chopped
- 2 tsp Italian spice
- 1 tsp salt
- 1 cup feta, crumbled regular or vegan
Instructions
- Preheat oven to 400F.
- Heat a skillet over medium heat and add 1 Tbsp of olive oil. Cook your ground beef until almost browned.
- While beef is cooking, slice the tops off the peppers and de-seed them. Place them in a baking dish and set aside.
- Before beef is finished cooking and is still a little pink in places, add the cauliflower rice. Cooking for about 5 minutes until it's softer.
- Add the kale, garlic olive oil, salt, and Italian herbs. Sauté for a minute or two until kale has wilted.
- Mix in the feta, then evenly divide your mixture between the 6 peppers. Place the tops back onto the peppers and bake for 35-45 minutes, until peppers are soft.
- Serve with a side salad, guac, or other favorite sauces!
