Low-sodium Stuffed Bell Peppers
These Low-Sodium Stuffed Bell Peppers are a delicious and healthy option for a satisfying meal. Packed with flavorful ingredients, this recipe is perfect for those looking to reduce their sodium intake without sacrificing taste.
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup shredded low-sodium cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine quinoa, black beans, corn, tomatoes, onion, garlic, cumin, chili powder, and half of the shredded cheese. Season with salt and pepper.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Sprinkle the remaining cheese on top of the stuffed peppers.
- Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 5g
Supplies
Baking dish Foil
Tools
Knife Cutting board Large bowl
Serving suggestions
Serve the Low-Sodium Stuffed Bell Peppers with a side salad or steamed vegetables for a complete and satisfying meal.
Tips & tricks
To reduce the sodium content even further, opt for no-salt-added canned ingredients and use fresh herbs and spices for flavoring.
Cost
$15