Low Sodium Ground Beef with Bell Peppers
Elevate your weeknight dinners with this flavorful and heart-healthy *Low Sodium Ground Beef with Bell Peppers* recipe—a colorful medley featuring lean ground beef, vibrant red, green, and yellow bell peppers, and a fragrant blend of garlic, onion, and dried herbs. Perfect for those seeking a delicious, low-sodium option, this dish is brought to life with tender bites of bell peppers and the bold addition of no-salt-added diced tomatoes. Ready in just 40 minutes, this one-pan recipe is as simple as it is satisfying. Serve it over rice, quinoa, or enjoy it on its own for a wholesome, protein-packed meal that’s perfect for busy families. Keywords: low sodium, ground beef, bell peppers, healthy dinner, one-pan recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 medium onion
- 2 cloves garlic cloves
- 1 tablespoon olive oil
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 14 ounces no-salt-added diced tomatoes
Instructions
Start by chopping the red, green, and yellow bell peppers into bite-sized pieces. Peel and finely chop the onion. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for about 2 minutes until they become fragrant and the onion turns translucent.
Add the lean ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat from the skillet.
Stir in the chopped bell peppers to the skillet with the beef. Continue to cook for about 5 minutes or until the peppers are slightly softened.
Add the ground black pepper, dried oregano, and dried thyme to the skillet, stirring to evenly coat the mixture.
Pour in the no-salt-added diced tomatoes, including their juices, and stir to combine all the ingredients.
Reduce the heat to low, cover, and let the mixture simmer for an additional 10 minutes, stirring occasionally, until everything is well blended and the peppers are tender.
Remove the skillet from heat. Adjust seasoning with additional black pepper if needed and serve the dish warm.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.0 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1906 mg | 41% | |
*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.
