Low Sodium Classic Stuffed Bell Peppers
Savor the timeless comfort of **Low Sodium Classic Stuffed Bell Peppers**, a wholesome rendition of the beloved family favorite. Perfect for health-conscious eaters, this recipe combines vibrant, hollowed-out bell peppers with a hearty mixture of lean ground beef, aromatic onion and garlic, and nutty brown rice, all enveloped in a rich, low sodium tomato sauce. A sprinkle of Italian seasoning and freshly chopped parsley lend a burst of flavor, while a topping of shredded low sodium mozzarella melts into gooey perfection. With only 20 minutes of prep time, these stuffed peppers are baked to tender perfection and beautifully balanced for a flavorful, guilt-free meal. Whether you're looking for a low sodium dinner or a crowd-pleasing recipe, these stuffed peppers check all the boxes.
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Recipe Information
Ingredients
- 4 Large bell peppers
- 1 tablespoon Olive oil
- 0.75 pound Lean ground beef
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 Tomato, diced
- 8 ounces Low sodium tomato sauce
- 1 cup Cooked brown rice
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Low sodium mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish upright.
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion is translucent.
Add the lean ground beef to the skillet and cook until browned. Drain any excess fat.
Stir in the diced tomato and low sodium tomato sauce. Let it simmer for about 5 minutes.
Add the cooked brown rice, Italian seasoning, and black pepper to the meat mixture. Stir well to combine all the ingredients.
Divide the mixture evenly among the prepared bell peppers in the baking dish.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the low sodium mozzarella cheese on top of each stuffed pepper.
Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh chopped parsley before serving. Enjoy your low sodium classic stuffed bell peppers!
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 40.4 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2987 mg | 64% | |
*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.
