Low Sodium Stuffed Red Pepper
Impress your taste buds and watch your sodium intake with these vibrant Low Sodium Stuffed Red Peppers! Perfectly roasted red bell peppers are generously filled with a wholesome blend of protein-packed quinoa, tender black beans, juicy diced tomatoes, and fresh spinach, all seasoned with aromatic spices like cumin and paprika. The addition of a low sodium tomato sauce ensures every bite is flavorful without compromising on heart-healthy eating. Simple to prepare in just under an hour, this nutrient-packed dish is ideal for serving as a colorful main course or a crowd-pleasing appetizer. Make it your go-to recipe for a healthy, low-sodium dinner that's both satisfying and delicious!
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 cup Cooked quinoa
- 1 cup (rinsed and drained) Low sodium black beans
- 1 cup Diced tomatoes (no salt added)
- 0.5 cup Chopped onion
- 1 cup Chopped fresh spinach
- 2 cloves Minced garlic
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Low sodium tomato sauce
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, and paprika, cooking for an additional 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and stir until wilted, about 2 minutes.
Add the cooked quinoa, rinsed black beans, diced tomatoes, and black pepper to the skillet. Stir well to combine and heat through for 2-3 minutes.
Remove the skillet from heat and mix in the chopped fresh parsley.
Spoon the filling evenly into the hollowed red peppers. Pack the filling gently to ensure the peppers are well-stuffed.
Pour the low sodium tomato sauce into the bottom of the baking dish around the peppers.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the tops of the peppers to lightly brown.
Carefully remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 35.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3390 mg | 72% | |
*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.
