Ingredients


1 tbsp vegetable oil

1 celery stalk, finely chopped

1 carrot, finely chopped

2 small red peppers or yellow peppers, finely chopped

1 tbsp garlic infused oil

400g minced beef

2 x 400ml cans chopped tomatoes

2 tbsp low FODMAP smoky barbecue sauce

200g grated mozzarella

6 gluten free buns

iceberg lettuce, to serve


Serves - 6





Method


Heat the oil in a deep frying pan, then fry the carrot, celery and pepper for 8-10 mins until softened.

Add the mince, breaking it up with a wooden spoon as you go, and stir until it browns all over.

Tip in the tomatoes, garlic infused oil and barbecue sauce, and add a little seasoning. Simmer for 10-15 mins until the sauce has thickened.

Put the mozzarella on top of the mince and cover with a lid for 2 mins to let it melt into the sauce.

Pile into the gluten free buns with the lettuce on the side for scooping up the extra sauce.


Recipe adapted from: Good Food

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