Black Bean Stuffed Peppers

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 Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 230 Calories

Ingredients

• 1 ¼ cups water
• ½ cup shredded Cheddar cheese
• 2 tablespoons dried minced onion
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 cups cooked brown rice
• 2 cups chopped fresh spinach
• 1 (15 ounce) can no-salt-added black beans, drained and rinsed
• 1 (3 ounce) package reduced-fat cream cheese, softened
• 3 large bell peppers

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.

Step 2

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.

Step 3

Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.

Step 4

Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.

Step 5

Bake in the preheated oven until peppers are tender, 35 to 45 minutes.