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Low FODMAP Recipe : Mediterranean stuffed peppers

Ingredients

1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)

85g maize couscous or quinoa

25g pine nuts, toasted

handful black olives, roughly chopped

50g feta cheese, crumbled

50g handful small tomatoes, quartered

2 tbsp shredded basil

Method

Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.

Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins.

Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins..


Recipe from Good Food magazine

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