Pregnancy Friendly Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and membranes removed

For the filling

1 lb ground beef (85% lean)
2 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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4 scallions, green tops only, thinly sliced
1 can (14 oz) diced tomatoes, drained
1 ½ cups cooked white rice
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
½ cup chicken broth

For topping

1 cup shredded cheddar cheese

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pepper halves and blanch for 3 minutes, until just slightly softened but still holding their shape. Transfer cut-side down to a paper-towel-lined surface to drain.
2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C).

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