Stuffed Peppers are a simple yet satisfying meal that is great in any season! This version is low FODMAP, packed with veggies and filled with flavor.
Has it hit you that we are in the holiday season!?
It has definitely hit me 🙂 In the best way possible!
This past weekend was SO wonderful. Filled with family, tasty meals, holiday shopping and everything I could have possibly asked for in a Thanksgiving/holiday season kick off weekend.
Now, I’m back in my dietetic internship pushing through to a holiday/winter break I gave myself.
The internship really is going SO well, but I am very thankful to have a bit of breathing room to regather my thoughts before I enter the final push in the new year. My internship won’t be complete until July but I know that time is going to fly.
Now these Stuffed Peppers!
I’m always scouring the internet on sites like Pinterest, Foodgawker, or Healthy Aperture for dinner and general recipe inspiration and during one of those search sessions I saw some beautifully stuffed peppers. The decision was made right there, stuffed peppers for dinner!
These Stuffed Peppers take about 10 minutes of prep work and about 25-30 minutes to cook in the oven. I love recipes like this because that cook time in the oven is when I pack lunches for the next day, toss in a load of laundry, play with the pups, etc. When it comes to this busy time of year…multi-tasking is KEY!
I also love that these Stuffed Peppers are totally packed with veggies – obviously we use bell peppers, but I was able to sneak chopped carrots, zucchini and tomatoes into the mix.