Low FODMAP Banana Pepper Poppers, Salsa & Vinaigrette

Amazing news!
With banana peppers having passed testing and classified low FODMAP at 100g, we have some creative recipes for you to try.

Do you love chips or crackers and salsa?  We have a banana pepper salsa for you.

Love a low FODMAP salad? Try this low FODMAP vinaigrette!

Want a great party treat or appetiser?  Try the banana pepper poppers below.

Banana peppers are a vegetable, full of flavour.  They get their name from their oblong shape and the colour – yellow.  As they ripen, they can change colour. They are a great source of fibre, Vitamin C, Vitamin A, Vitamin B6, potassium and many more nutrients.

Low FODMAP Banana Pepper Salsa

Ingredients

2 ripe tomatoes, chopped
4 banana peppers, chopped
1 medium red chilli, very thinly sliced (optional)
1/4 cup chopped cilantro
2 limes, only the juice
Salt to taste
1/2 tsp FreeFOD Garlic Replacer
1/2 tsp FreeFOD Onion Replacer

Method:

1. Mix all the ingredients by hand or to save on the chopping – add whole tomatoes, banana peppers, red chilli, cilantro to blender or food processor with the rest of the ingredients.
2. Combine the ingredients together to form a salsa texture.
3. Add salt as per your preference.
4. Have a couple spoons with with crackers or chips or keep in the fridge for the next day.

Low FODMAP Banana Pepper Vinaigrette

Ingredients

100mL white wine or champagne vinegar
1 tsp Dijon mustard
100 grams of banana peppers
300mL Cobram Estate Garlic Infused Extra Virgin Olive Oil
Salt, black pepper, sugar for taste

Method:

1. Add the vinegar, mustard and banana peppers to a blender.
2. Blend and purée this mix.
3. Add the oil slowly, until the mixture is emulsified. An ideal vinaigrette ratio: 1 part liquid to three parts oil. You may adjust this as per your taste preference.
4. Add salt, pepper and sugar as per your taste preference and blend.
5. Drizzle on a salad or as you wish. Can be stored in an airtight container in the fridge a week.
As a vinaigrette is largely oil, stick to a couple tablespoons or a drizzle – oil can be a gut irritant to some – remember to assess you own tolerance.

Low FODMAP Banana Pepper Popper

Serves: 2 poppers per person – great entrée or appetiser

Ingredients

8 banana peppers
Green Valley Creamery Lactose Free Cream Cheese or use shredded parmesan
8 slices of Lewis & Son Natural Beef Salami
Vegetarian option – low FODMAP breadcrumbs, salt, pepper, FreeFOD Garlic Replacer

Method:

1. Wash and dry the banana peppers.
2. Cut lengthways in half, de-seed.
3. Fill the banana pepper halves with cream cheese, 2 teaspoons per banana pepper
4. Wrap with Salami and use a toothpick to hold together. If vegetarian, skip the salami and top with low FODMAP breadcrumbs, salt, pepper and sprinkle FreeFOD Garlic Replacer.
5. Place on baking paper on oven tray, and place in the oven on 190 °C (375 °F) until salami is slightly crispy and the cheese has melted.
6. Serve hot and enjoy.  Also feel free to use the salsa above as a dip!