- 1 1/4 cups water
- 1 (3 ounce) package reduced-fat cream cheese, softened
- 2 cups cooked brown rice
- 2 cups chopped fresh spinach
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 2 tablespoons dried minced onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 large bell peppers
- 1/2 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
- Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
- Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
- Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
- Bake in preheated oven until peppers are tender, 35 to 45 minutes.
04/25/2018
recipepes.com
Black Bean Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
