Ingredients
6
6 servings
- •1.25 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
- •0.5 cup shredded Cheddar cheese
Instructions
- Preheat the 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, black beans, diced tomatoes with green chiles, minced onion, cumin, and oregano into cream cheese until evenly mixed.
- Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.
- Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.
- Bake in the preheated oven until peppers are tender, 35 to 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 230
- Carbohydrate: 33g
- Fat: 7g
- Fiber: 7g
- Protein: 11g
- Sugar: 3g
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