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
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