Hey! Remember me?
I can’t believe how long it’s been since I posted. Some times I really miss the old bogging days, but if I’m frank, I’m just too busy to think about it at the moment.
Teaching full time at Community College is more than a time-consuming job. It’s sometimes emotionally and intellectually draining. I interact with so many people during the day that need something from me, so when I get home, disconnecting is necessary. Plus, the kids, the ages they are, need a whole different kind of attention, which I also find exhausting.
But anyway, enough complaining! I love my job and my kids! So if my biggest complaint is not having enough time to do more things I love, well, it could be worse (side note: this is a favorite book in our household).
I am a little backlogged on old recipe requests, so I decided to repost this one today. I also recently hosted another dinner party, which I hope to share soon. I just need to gather the photos. I swear I’m cooking more than I ever have! We rarely eat out anymore. Instead, I invite people over and cook for them. It’s such a fun, creative outlet for me.
Anyway, here you Lyndz. So sorry for the delay!
The following was originally posted in January 2015 when I was following a Low-FODMAP to help with some IBS issues I was having.
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 actually get the family on board with. They were unimpressed. Not bad… yada yada… 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…
Low-FODMAP Style Stuffed-Pepper Soup
Yield 4 servings
Low-FODMAP Style Stuffed-Pepper Soup is a simple, filling, delicious bowl of happiness on a cold day.
- 1 lb ground grass-fed beef, 93% lean
- 3 bell peppers, diced
- 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
- 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.
- Ground turkey would easily work in this instead of beef!
- I used a few multicolord peppers for this. Any colors work.
- I used homemade broth in this so I could make it without onion and garlic.
- This dish came out super light for the serving size. Two cups is quite filling!
Serving Size 2 cups
Amount Per Serving
% Daily Value
Total Fat 9 g
Total Carbohydrates 36 g
Dietary Fiber 4 g
Protein 31 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.