Low Sodium Stuffed Baked Bell Peppers
Delight in a healthy twist on comfort food with these Low Sodium Stuffed Baked Bell Peppers! Packed with nutrient-rich vegetables like zucchini, carrot, and onion, alongside lean ground turkey and hearty brown rice, this recipe offers a flavorful, low-sodium alternative to traditional stuffed peppers. Infused with Italian seasoning and topped with optional low-sodium mozzarella cheese, these colorful bell peppers are baked to perfection for a satisfying, wholesome meal. Perfect for meal prep or a family dinner, each bite is a burst of savory goodness. Ready in just an hour, you’ll love how these stuffed peppers are easy to make and full of vibrant, balanced ingredients. Finish with fresh parsley for an elegant garnish, and serve with a crisp side salad or steamed veggies for a complete balanced plate!
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 2 cups Cooked brown rice
- 1 pound Ground turkey (extra lean)
- 1 15-ounce can Diced tomatoes (no salt added)
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Carrot
- 1 small Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 cup Shredded mozzarella cheese (low sodium, optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse thoroughly. If needed, slice a thin piece off the bottom to allow the peppers to stand upright.
Finely dice the onion, carrot, zucchini, and garlic.
In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, carrot, and zucchini. Sauté for 5-7 minutes until the vegetables are softened.
Add the ground turkey to the skillet and cook until crumbled and no longer pink, about 5 minutes.
Stir in the cooked brown rice, no-salt-added diced tomatoes, dried Italian seasoning, and black pepper. Cook for another 3-4 minutes to combine and heat through. Taste and adjust the seasoning if needed.
Place the bell peppers upright in a baking dish. Stuff each pepper with the turkey and vegetable mixture.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
If using cheese, remove the foil, sprinkle shredded mozzarella on top of each pepper, and bake uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.
Garnish the stuffed peppers with fresh parsley before serving.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 66.6 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1130 mg | 87% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4975 mg | 106% | |
*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.
