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!
Ingredients
- ¼ cups water: 1 piece
- reduced-fat cream cheese: 1 pack (3 ounce pack, softened)
- brown rice: 2 cups (cooked)
- fresh spinach: 2 cups (chopped)
- no-salt-added black beans: 1 can (15 ounce can, drained and rinsed)
- tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
- minced onion: 2 Tbsp (dried)
- ground cumin: 1 tsp
- oregano: 1 tsp (dried)
- bell peppers: 3 piece
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
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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.
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Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.
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Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.
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Bake in the preheated oven until peppers are tender, 35 to 45 minutes.
