Name: Black Bean Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Water - 1 ¼ cups; Reduced-fat cream cheese, softened - 1 (3 ounce) package; Cooked brown rice - 2 cups; Chopped fresh spinach - 2 cups; No-salt-added black beans, drained and rinsed - 1 (15 ounce) can; Diced tomatoes with green chile peppers - 1 (10 ounce) can; Dried minced onion - 2 tablespoons; Ground cumin - 1 teaspoon; Dried oregano - 1 teaspoon; Bell peppers - 3 large; Shredded Cheddar cheese - ½ cup

Ingredients for - Black Bean Stuffed Peppers

1. Water 1 ¼ cups

2. Reduced-fat cream cheese, softened 1 (3 ounce) package

3. Cooked brown rice 2 cups

4. Chopped fresh spinach 2 cups

5. No-salt-added black beans, drained and rinsed 1 (15 ounce) can

6. Diced tomatoes with green chile peppers 1 (10 ounce) can

7. Dried minced onion 2 tablespoons

8. Ground cumin 1 teaspoon

9. Dried oregano 1 teaspoon

10. Bell peppers 3 large

11. Shredded Cheddar cheese ½ cup

How to cook deliciously - Black Bean Stuffed Peppers

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.

2 . Stage

Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, black beans, diced tomatoes with green chiles, minced onion, cumin, and oregano into cream cheese until evenly mixed.

3 . Stage

Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.

4 . Stage

Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.

5 . Stage

Bake in the preheated oven until peppers are tender, 35 to 45 minutes.