Fodmap Stuffed Peppers - cooking recipe

Ingredients

1 cup chicken broth (such as ProgressoTM)
1/2 cup brown rice
6 red bell peppers, tops and seeds removed
1 pound ground turkey
1/3 cup diced green onion tops
1 (14.5 ounce) can diced tomatoes
1 pinch dried basil, or to taste
1 pinch dried parsley, or to taste
salt and ground black pepper to taste
1 cup shredded Gouda cheese

Preparation

Bring chicken broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Bring a large pot of water to a boil. Cook red bell peppers until slightly softened, about 10 minutes. Drain; arrange upright in a baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Combine turkey and green onions in a large skillet over medium heat; cook and stir until turkey is browned, about 5 minutes. Stir in brown rice, tomatoes, basil, parsley, salt, and pepper; cook until flavors combine, about 10 minutes. Stir in Gouda cheese until melted, about 1 minute.
Stuff red bell peppers with turkey mixture. Cover baking dish with aluminum foil.
Bake in the preheated oven until turkey mixture is heated through, about 25 minutes.