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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.