250g/9oz lean pork mince (8% fat or less)
25g/1oz dried gluten free breadcrumbs
1 tbsp garlic infused oil
1 tsp smoked paprika
1 tsp ground cumin
1 yellow pepper, chopped and deseeded
spray oil, for frying
20g/¾oz chopped bacon
1 x 400g tin chopped tomatoes
200g/7oz roasted red peppers from a jar (not in oil), drained weight, chopped
100g/3½oz basmati rice
1 tbsp chopped parsley
salt and freshly ground black pepper
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Mix together the pork mince, gluten free breadcrumbs, garlic infused oil, cumin, plus a little salt and black pepper in a mixing bowl. Shape into 16 small meatballs and set aside.
Spray a large, lidded pan with a little spray oil. Fry the yellow pepper gently for a minute. Add the tinned tomatoes, chopped red pepper and half a tomato tin of water to the pan.
Stir everything together and bring to a simmer. Put the meatballs carefully in the sauce, pushing them down with a spoon into the sauce.
Season with more black pepper, then partially cover the pan and simmer for 20 minutes.
Uncover the stew as you cook the basmati rice according to the packet instructions. Serve the stew with the rice alongside.
Recipe adapted from: Good Food