Low Sodium Beef Stuffed Peppers
Elevate your dinner routine with these hearty and flavorful Low Sodium Beef Stuffed Peppers, a guilt-free twist on a classic comfort food. Packed with lean ground beef, aromatic garlic and onion, and wholesome brown rice, these peppers strike the perfect balance of nutrition and taste. No-salt-added diced tomatoes and Italian seasoning bring an herby richness to every bite, while low sodium mozzarella offers a creamy, bubbly finish. Steam-cooked with unsalted chicken broth to keep the peppers tender, this recipe is ideal for those seeking a satisfying meal that’s easy on the sodium without sacrificing flavor. Ready in just over an hour, these stuffed peppers are a deliciously healthy centerpiece for your next family dinner. Garnish with fresh parsley for a pop of color and extra freshness!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 pound lean ground beef
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 14.5 ounces no-salt-added canned diced tomatoes
- 1 cup cooked brown rice
- 1 teaspoon Italian seasoning
- 0.5 teaspoon ground black pepper
- 0.5 cup unsalted chicken broth
- 0.25 cup, chopped fresh parsley
- 0.5 cup low sodium shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish, standing upright.
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Add the chopped onion and garlic to the beef and cook until the onion is soft, about 5 minutes.
Stir in the canned diced tomatoes, cooked brown rice, Italian seasoning, and ground black pepper. Mix until combined and heat for another 3 minutes.
Spoon the beef mixture evenly into each bell pepper, pressing it down gently.
Pour the unsalted chicken broth into the bottom of the baking dish around the peppers to help steam them while cooking.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Uncover the dish and sprinkle the tops of the stuffed peppers with the low sodium shredded mozzarella cheese.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 41.3 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
