Black Bean Stuffed Peppers |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
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:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
2. 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.
3. Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
4. Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
5. Bake in preheated oven until peppers are tender, 35 to 45 minutes.
|
|