Stuffed Peppers are a simple yet satisfying meal that is great in any season! This version is low FODMAP, packed with veggies and filled with flavor.

Has it hit you that we are in the holiday season!?

It has definitely hit me 🙂 In the best way possible!

This past weekend was SO wonderful.  Filled with family, tasty meals, holiday shopping and everything I could have possibly asked for in a Thanksgiving/holiday season kick off weekend.

Now, I’m back in my dietetic internship pushing through to a holiday/winter break I gave myself.

The internship really is going SO well, but I am very thankful to have a bit of breathing room to regather my thoughts before I enter the final push in the new year.  My internship won’t be complete until July but I know that time is going to fly.

Now these Stuffed Peppers!

I’m always scouring the internet on sites like Pinterest, Foodgawker, or Healthy Aperture for dinner and general recipe inspiration and during one of those search sessions I saw some beautifully stuffed peppers. The decision was made right there, stuffed peppers for dinner!

These Stuffed Peppers take about 10 minutes of prep work and about 25-30 minutes to cook in the oven.  I love recipes like this because that cook time in the oven is when I pack lunches for the next day, toss in a load of laundry, play with the pups, etc.  When it comes to this busy time of year…multi-tasking is KEY!

I also love that these Stuffed Peppers are totally packed with veggies – obviously we use bell peppers, but I was able to sneak chopped carrots, zucchini and tomatoes into the mix.

Happy start to the holiday season and I hope you LOVE these peppers as much as we do!

If you give this recipe a try, tag #trebleinthekitchen or @trebleinthekchn on instagram!

Stuffed Peppers

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4 from 1 review

• Author: Tara | Treble in the Kitchen
• Total Time: 38 mins
• Yield: 4 servings 1x

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Ingredients

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• Olive oil cooking spray (I like to use my misto)
• 1 lb ground chicken
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried chives
• 1/2 tsp dried thyme
• 1/2 tsp fennel
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup carrots, diced
• 1/2 cup zucchini, diced
• 1 tomato, diced
• 1 1/2 cups cooked brown rice*
• 4 bell peppers, tops and seeds removed**

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Chop and prepare all vegetables.
2. Spritz a large skillet with olive oil cooking spray and heat to medium high heat. Cook the ground chicken for about 8-10 minutes, stirring frequently. Chicken should be cooked through.
3. Next, add the seasonings (oregano through black pepper) the carrots, zucchini, and tomato. Cook for about 5 more minutes.
4. Add the brown rice to the chicken and vegetable mixture and stir to combine.
5. Arrange the bell peppers in a casserole dish so they stand up. Fill each pepper with the chicken, rice and vegetable filling.
6. Place the casserole dish in the oven and bake at 350 degrees Fahrenheit for 25-30 minutes or until the center is 165 degrees Fahrenheit.

Notes

*I like to make a batch of rice on the weekends to save time during the week for meals like this.
**Red bell peppers are lower in FODMAPs than green bell peppers.

This recipe has not been tested for FODMAP content, but the ingredients in this recipe are used in amounts that are low in FODMAPs according to the Monash University app.

• Prep Time: 13 mins
• Cook Time: 25 mins
• Category: dinner, low FODMAP, gluten free, dairy free
• Cuisine: American

Nutrition

• Serving Size: 1 pepper
• Calories: 176
• Sugar: 7 g
• Sodium: 166 mg
• Fat: 3 g
• Carbohydrates: 27 g
• Fiber: 5 g
• Protein: 27 g
• Cholesterol: 26 mg

Question of the Day:

• How was your holiday weekend?! Share below!