Staying away from high-FODMAP foods is a challenge to say the least! I’m slowly figuring things out, but I feel like my vegetable consumption has tanked as all my favorites are on the list. Well, all my favorites except bell peppers!
I had this idea for a stuffed pepper stew of sorts for some time, hoping it would be a one-pot meal I could actuallyÂ get the familyÂ on board with. They were unimpressed. Not bad… yada yada… Â I’ll say it again. They’re all crazy! It’s a pot of meat and peppers, what’s not to love?
I would have enjoyed it tons more IF I could have flavored it with lots of onion and garlic but both of them are no-no’s on the Low-FODMAP diet because of their fructan content. I really hope I can figure out what’s triggering my IBS so I can start to test and reintroduce some of these foods into my diet. I mean, what’s a meal without onion and garlic?!
Anyway, I figured I’d start to share my low-FODMAP ideas. Of course you can add back in the good stuff if you want but this dish did come out quite delicious as is. Here’s what I did…
- 1 lb ground grass-fed beef, 93% lean (turkey would work, too)
- 3 bell peppers, diced (I used 1 red, 1 orange and 1 green)
- 15oz can of diced tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried parsley
- 1/4 tsp red pepper flakes (or to taste)
- 4 cups beef broth (I used homemade so IÂ could make it without onion and garlic)
- 2 cups cooked brown rice
Brown the beef in a soup pot. Once you no longer see pink, add the peppers, thyme, rosemary, parsley and red pepper flakes. Toss everything together to combine and bring out the flavors.
Add the broth and bring to a low boil. Add the rice and lower to a simmer.
If anything, this whole low-FODMAP thing is going to get me to use even simpler ingredients. I’ve been heading that way already but even more so now!
This dish came out super light for the serving size. I’m quite full after 2 cups!
|Servings||AmountÂ per Serving|
|350||9g||4g||old:Â 7||new:Â 9|