Low Sodium Stuffed Red Pepper

Bright, flavorful, and heart-healthy, these Low Sodium Stuffed Red Peppers are a wholesome twist on a classic comfort dish. Packed with protein-rich quinoa, low sodium black beans, and vibrant fresh vegetables like spinach, onions, and tomatoes, this recipe delivers big on flavor without the salt. Fragrant spices like cumin and paprika elevate the filling, while a splash of low sodium tomato sauce keeps everything tender and juicy during baking. Perfect for weeknight dinners or meal prepping, these stuffed peppers are easy to make, requiring just 20 minutes of prep time before they’re popped in the oven. Serve them as a satisfying standalone meal or pair them with a simple side salad for a nutrient-packed feast. Suitable for vegetarians and anyone looking to enjoy a delicious, low sodium meal, these stuffed peppers are as nutritious as they are delicious!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the red bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic, ground cumin, and paprika, cooking for an additional 1-2 minutes until fragrant.

Step 5

Add the chopped spinach to the skillet and stir until wilted, about 2 minutes.

Step 6

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.

Step 7

Remove the skillet from heat and mix in the chopped fresh parsley.

Step 8

Spoon the filling evenly into the hollowed red peppers. Pack the filling gently to ensure the peppers are well-stuffed.

Step 9

Pour the low sodium tomato sauce into the bottom of the baking dish around the peppers.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, allowing the tops of the peppers to lightly brown.

Step 12

Carefully remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1432.6g)

Amount per serving	% Daily Value*
Calories	878.1

Total Fat 21.8g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 299.1mg	0%
Total Carbohydrate 138.9g	0%
Dietary Fiber 38.3g	0%
Total Sugars 35.4g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 353.0mg	0%
Iron 15.9mg	0%
Potassium 3390.2mg	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: 22.0%

Protein: 15.5%

Carbs: 62.4%