Pressure Cooker Stuffed Peppers
SIBO Friendly & Low FODMAP
Peppers were one of my go to’s on the SIBO diet. They’re so versatile in both hot and cold dishes and the crunch always adds nice texture to a meal! This recipe is great because it’s easy to make these ahead of time, they’re filling, and easy to pack for lunches at work or for a nice and easy dinner during the busy work week.
SIBO Supportive Meal: These peppers are packed with good quality, easy to absorb protein and fat which helps keep you satiated without needing to snack throughout the day or night. One of the best ways to support the Migrating Motor Complex, is to space meals between 3-4 hours. Eating a balanced, hearty meal like this reduces the need to snack and also reduces sugar or sweet cravings too!
As a digestive health holistic nutritionist who specializes in SIBO/IBS and heartburn, it’s my goal to help you you navigate your diagnosis and the key role that food plays in helping you overcome it. Learn more about my 3 month SIBO Program here.
Recipe:
1/4 cup of quinoa (substitute rice)
4 peppers (any colour you like)
1 tbsp avocado oil
1 package of grass fed ground beef (substitute chicken, turkey or 1 cup of lentils)
1 tbsp chili powder
1 tsp corriander
1 1/2 cups of tomato (diced)
20 green beans
1 tbsp salt & black pepper
1/2 bunch of fresh cilantro
1/2 bunch of green onions
Directions:
Cook quinoa: add 1/2 cup of water and rinsed quinoa to a pot. Bring to a boil and turn to low with lid on until water disappears. Cooking the quinoa can also be done ahead of time for quicker prep.
While the quinoa is cooking, wash the peppers and slice the tops off. Carve out the seeds and chop the remaining pepper off around the stems. Set aside.
Turn the pressure cooker to sauté mode and add oil. Once hot, add the ground beef, green onions, cilantro and bell peppers, breaking it up as it cooks. Add the chili powder, coriander, cooked quinoa and tomatoes. Cook until the mixture starts to simmer.
No pressure cooker: follow the above and cook everything in a skillet or pan. Turn the oven to 400f.
Turn off the pressure cooker and scoop the mixture into the peppers. Wipe out the pressure cooker.
Set in the wire trivet and add 1 cup of water. Add the peppers on top the trivet, close the lid and turn on. Set to manual/pressure cook for 8 minutes on high pressure.
No pressure cooker: add the peppers to a pan and place in the oven. Bake for 40 minutes.
Once it’s done, release pressure manually. Remove the lid carefully and enjoy!
