Low Sodium Stuffed Peppers
These vibrant bell peppers are filled with a savory mixture of lean ground beef, brown rice, and a sautéed vegetables such as onions, garlic, and tomatoes, all seasoned with herbs instead of salt. Baked and topped with a sprinkle of cheese, these stuffed peppers offer a satisfying and nutritious dinner option without compromising on taste.
Servings: 8 1/2 pepper
Calories: 213kcal
Ingredients
- 1 1/2 tbsp olive oil
- 1 onion, medium finely chopped
- 3 cloves garlic minced
- 1 pound ground beef (90/10)
- 1 cup no-salt added tomato sauce
- 1 tbsp salt-free Italian seasoning
- 1 tbsp dried oregano
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 cup brown rice cooked in unsalted water
- 4 raw bell peppers various colors
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 375°F (190°C).
- Cut a circle around the stem of the pepper and remove it. Place the halved and cored peppers side up in a baking sheet and drizzle with ½ tablespoon of olive oil. Bake for 20 minutes.
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
- Add the ground beef to the skillet and cook, breaking it apart with a spoon as it cooks.
- Stir in the no-salt-added tomato sauce, Italian seasoning, dried oregano, black pepper, onion powder, and garlic powder. Let the mixture simmer for about 10 minutes.
- Mix the cooked brown rice into the meat mixture until well combined.
- Fill each pepper half with the beef and rice mixture. Sprinkle shredded mozzarella cheese over the top of each stuffed pepper.
- Bake for 10 minutes or until the cheese is melted.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Nutrition Facts (per 1/2 stuffed pepper): 213 calories, 8g fat, 3g saturated fat, 54mg cholesterol, 88mg sodium, 16g carbohydrate, 3g fiber, 0g added sugar, 20g protein, 82mg calcium, 511mg potassium, 215mg phosphorus, 16mg oxalate