Black Bean Stuffed Peppers

By devogirl

"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!"

Nutrition
Calories 230 kcal
Carbohydrates 33.4 g
Cholesterol 18 mg
Fat 6.5 g
Fiber 6.8 g
Protein 10.7 g
Sodium 309 mg

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 55mins
Adapted from allrecipes.com

Preparation

Step 1

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.