Low Sodium Vegan Stuffed Bell Peppers

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the peppers

4 medium bell peppers (any color), halved lengthwise and seeded
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1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, drained
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1 ½ cups cooked brown rice
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the insides and edges with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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