Chicken Parmesan Stuffed Peppers

Chicken Parmesan Stuffed Peppers

Satisfy your Italian food cravings with these delicious low-FODMAP chicken parmesan stuffed peppers that are 100% SIBO-friendly. Sweet green bell pepper halves are stuffed with a savory filling of seasoned ground chicken, white rice, green onion tops, and aged Parmesan cheese, then topped with garlic-and-onion-free marinara sauce and gooey lactose-free mozzarella. Baked until the peppers are tender and the mozzarella is golden and bubbly, this single-serving dish delivers all the comforting, cheesy magic of traditional Chicken Parm in a wholesome, low-carb vessel.

Engineered to protect delicate digestion, this gluten-free, low-lactose stuffed pepper recipe recreates classic Italian comfort food without triggering digestive distress. By utilizing fructan-free garlic-infused olive oil, green onion tops, lactose-free mozzarella, and a certified low-FODMAP marinara, you get a protein-packed meal completely free of bloating, gas, or IBS flare-ups. It is an exceptional, feel-good choice for anyone following a strict SIBO meal plan, managing food sensitivities, or craving a clean weeknight dinner.

Yield 2 stuffed pepper halves
Serving Size 1
Servings 1
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Estimated Nutrition

  • Calories: 380 kcal

  • Total Fat: 15g

    • Saturated Fat: 5g

    • Trans Fat: 0g

  • Cholesterol: 110mg

  • Sodium: 540mg

  • Total Carbohydrates: 22g

    • Dietary Fiber: 4g

    • Sugars: 5g

  • Protein: 39g

Ingredients

  • 1 Medium Green Bell Pepper
  • 5 oz. Ground Chicken
  • ¼ Cup Cooked White Rice
  • 2 tbsps. Grated Parmesan Cheese
  • 2 tbsps. Lactose-free Mozzarella Cheese, shredded
  • 2 tbsps. Sliced Green Onion Tops
  • 1 tbsp. Chopped Fresh Parsley
  • ½ tsp. Dried Italian Seasoning
  • ½ tsp. Garlic-infused Olive Oil
  • Salt and Black Pepper, to Taste
  • 2 tbsps. Low-fodmap Marinara Sauce

Preparation

Step 1

Preheat oven to 400°F.

Step 2

Cut the green bell pepper in half lengthwise and remove the seeds and membranes.

Step 3

Place the pepper halves cut-side up in a small baking dish.

Step 4

Heat the garlic-infused olive oil in a skillet over medium heat.

Step 5

Add the ground chicken and cook for 5–6 minutes, breaking it apart as it cooks, until fully cooked.

Step 6

Stir in the cooked rice, Parmesan, green onion tops, parsley, Italian seasoning, salt, and pepper.

Step 7

Spoon 1 tbsp of the low-FODMAP marinara into each pepper half.

Step 8

Divide the chicken mixture evenly between the pepper halves.

Step 9

Top with the remaining marinara sauce.

Step 10

Sprinkle the mozzarella evenly over the top.

Step 11

Cover loosely with foil and bake for 20 minutes.

Step 12

Remove the foil and bake for another 8–10 minutes, until the cheese is melted and the pepper is tender.

 

Important: Use a marinara sauce specifically free of onion, garlic, onion powder, garlic powder, and inulin/chicory root.

 

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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