Low Sodium Stuffed Poblano Peppers
Elevate your weeknight dinner repertoire with these flavorful Low Sodium Stuffed Poblano Peppers—a heart-healthy take on a classic favorite! Packed with wholesome ingredients like nutrient-rich black beans, tender brown rice, juicy unsalted diced tomatoes, and sweet corn, this recipe offers bold flavor without excessive salt. The smoky sweetness of roasted poblanos pairs beautifully with a fragrant medley of cumin, smoked paprika, and chili powder, while fresh cilantro adds a burst of freshness. Easy to prepare and oven-baked to perfection, these stuffed peppers are the perfect vegetarian dish for anyone seeking healthier yet delicious meal options. Serve them piping hot, topped with optional low-sodium shredded cheddar cheese, for a satisfying feast that's as nourishing as it is vibrant. Ideal for anyone following a low-sodium diet or simply looking for a wholesome spin on Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1.5 cups Cooked brown rice
- 1 cup Black beans (low sodium, rinsed and drained)
- 1 cup Unsalted diced tomatoes
- 0.75 cup Corn kernels (fresh or frozen)
- 0.25 cup, chopped Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 cup Shredded low-sodium cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Slice the top off each poblano pepper and remove the seeds and membranes inside. If needed, cut a narrow slit down one side for easier stuffing.
Brush the poblano peppers lightly with 1 tablespoon of olive oil. Arrange them on the baking sheet and roast in the oven for 10 minutes to soften. Remove and set aside to cool slightly.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in the cooked brown rice, black beans, diced tomatoes, corn, ground cumin, smoked paprika, and chili powder. Mix well and cook for 3–4 minutes until heated through.
Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasonings as needed (but avoid adding salt to keep the dish low sodium).
Stuff each poblano pepper with the rice and vegetable mixture, pressing gently to pack the filling. If using cheese, sprinkle a small amount on top of each pepper.
Place the stuffed peppers back on the baking sheet and bake for 12–15 minutes, or until heated through and the tops are slightly golden.
Allow the stuffed peppers to cool for a few minutes before serving. Garnish with additional chopped cilantro, if desired, and enjoy!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 39.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 645 mg | 50% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3220 mg | 69% | |
*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.
