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!


Main Dishes · Stuffed · Stuffed Bell Pepper Recipes · Vegetarian


Prep Time: 20 mins
Cook Time: 35 mins
Servings: 6
Total Time: 55 mins

Ingredients

Ingredients List

  • 1 ¼ cups water

  • 1 (3 ounce) package reduced-fat cream cheese, softened

  • 2 cups cooked brown rice

  • 2 cups chopped fresh spinach

  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 2 tablespoons dried minced onion

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 3 large bell peppers

  • ½ cup shredded Cheddar cheese


Directions

  1. Preheat the 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, black beans, diced tomatoes with green chiles, minced onion, cumin, and oregano into cream cheese until evenly mixed.

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

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

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


Nutrition Facts (per serving)

Nutrition Facts
230 Calories
7g Fat
33g Carbs
11g Protein


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