Low-Sodium Stuffed Peppers
These low-sodium stuffed peppers are made with lean ground turkey, brown rice, and fresh vegetables, creating a balanced meal with rich flavors and hearty texture—all without the extra salt.
Ingredients
- 4 large bell peppers any color
- 1 pound ground turkey or lean ground beef
- 1/2 cup uncooked brown rice
- 1 small white onion chopped
- 1 zucchini chopped
- 1 14.5 oz can no-salt-added diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: 1/4 cup shredded low-sodium mozzarella cheese
Instructions
- Preheat the oven to 375°F. Cut the bell peppers in half lengthwise, removing the seeds and ribs. Arrange them cut-side up in a baking dish lightly sprayed with nonstick cooking spray.
- Cook the rice according to the package instructions and set aside.
- Heat a skillet over medium heat. Add the ground turkey, chopped onion, and zucchini. Cook for 5–8 minutes, breaking up the turkey as it browns, until the vegetables are softened and the meat is fully cooked.
- Stir in the diced tomatoes (including the liquid), Italian seasoning, garlic powder, and black pepper. Cover and simmer for 5 minutes.
- In a large bowl, mix the cooked rice with the turkey and vegetable mixture. Stir well to combine.
- Generously fill each pepper half with the rice and turkey mixture.
- Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 15–20 minutes or until the peppers are tender.
- If desired, sprinkle shredded low-sodium mozzarella cheese over the peppers during the last 2–3 minutes of baking, allowing it to melt.
Nutrition
Calories: 448.1kcalCarbohydrates: 32.1gProtein: 33.2gFat: 21gSaturated Fat: 5.5gTrans Fat: 0.3gCholesterol: 120.2mgSodium: 123.6mgPotassium: 538mgFiber: 5.2gSugar: 8.6g
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