🥘 Ingredients

Filling

• 900 g (2 lbs) cooked or raw boneless skinless chicken breast, finely chopped or ground

• 30 g (2 tbsp) olive oil

• 5 g (1 tsp) kosher salt

• 2 g (½ tsp) black pepper

• 4 g (2 tsp) Italian seasoning

• 200 g (7 oz / ~7 cups raw) fresh spinach, chopped

• 120 mL (½ cup) low-FODMAP marinara sauce

Peppers

• 4–6 large red bell peppers (900 g total)
  (halved lengthwise, seeds removed)

Optional

• Fresh basil

• Extra marinara for topping

🔪 Instructions

1️. Preheat the oven

Preheat to 400°F (200°C).

Line a baking sheet or use a baking dish.

2️. Prepare filling

If using raw chicken breast:

1. Heat the skillet over medium heat

2. Add olive oil

3. Add chicken + salt + pepper + Italian seasoning

4. Cook 6–8 minutes until just done

Add chopped spinach and cook 1–2 minutes until wilted. Stir in marinara and remove from heat.

3️. Stuff peppers

Spoon filling evenly into pepper halves. Place in a baking dish.

4️. Bake

Bake 20–25 minutes until peppers are tender but not collapsing.

Serve

Plate 1–2 stuffed pepper halves per serving.

Optional carb pairing:

• Jasmine rice

• Quinoa