Low Sodium Stuffed Poblano Peppers

Indulge in a wholesome and flavorful meal with these Low Sodium Stuffed Poblano Peppers, a heart-healthy twist on a classic favorite. Featuring roasted poblano peppers packed with a vibrant filling of tender brown rice, protein-rich low-sodium black beans, sweet corn, and juicy unsalted diced tomatoes, this recipe is subtly spiced with ground cumin, smoked paprika, and chili powder for a smoky, savory kick without the excess salt. A sprinkle of fresh cilantro brightens every bite, and optional low-sodium shredded cheddar adds a touch of indulgence. Perfect for a low sodium diet, this easy and satisfying dish comes together in under 45 minutes, making it a great option for weeknight dinners or meal prepping. Serve these nutritious stuffed peppers with a fresh green salad or a dollop of plain Greek yogurt for a complete, guilt-free meal!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

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.

Step 10

Allow the stuffed peppers to cool for a few minutes before serving. Garnish with additional chopped cilantro, if desired, and enjoy!

Nutrition Facts

Serving size	(1533.6g)

Amount per serving	% Daily Value*
Calories	1399.9

Total Fat 54.5g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 60mg	0%
Sodium 865.4mg	0%
Total Carbohydrate 193.5g	0%
Dietary Fiber 36.9g	0%
Total Sugars 39.4g
Protein 49.5g	0%

Vitamin D 12IU	0%
Calcium 645.4mg	0%
Iron 11.8mg	0%
Potassium 3220.2mg	0%

*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.

Source of Calories

Fat: 33.5%

Protein: 13.5%

Carbs: 52.9%