Stuffed peppers with black beans — what more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!
Preparation Details
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6
Ingredients
- 1 ¼ cups water
- 1 (3 ounce) package reduced-fat cream cheese, softened
- 2 cups cooked brown rice
- 2 cups chopped fresh spinach
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 2 tablespoons dried minced onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 large bell peppers
- ½ cup shredded Cheddar cheese
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9×13-inch baking dish.
- 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.
- Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.
- Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.
- Bake in the preheated oven until peppers are tender, 35 to 45 minutes.
