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Black Bean Stuffed Peppers

4

55 min

Black Bean Stuffed Peppers

Black Bean Stuffed Peppers Photo 1

Time

55 min

Serving

6 persons

Calories

230

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • ¼ cups water: 1 piece
  • reduced-fat cream cheese: 1 pack (3 ounce pack, softened)
  • brown rice: 2 cups (cooked)
  • fresh spinach: 2 cups (chopped)
  • no-salt-added black beans: 1 can (15 ounce can, drained and rinsed)
  • tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
  • minced onion: 2 Tbsp (dried)
  • ground cumin: 1 tsp
  • oregano: 1 tsp (dried)
  • bell peppers: 3 piece
  • cheddar cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
    Black Bean Stuffed Peppers Photo 2
  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.
    Black Bean Stuffed Peppers Photo 3
  3. Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.
    Black Bean Stuffed Peppers Photo 4
  4. Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.
    Black Bean Stuffed Peppers Photo 5
  5. Bake in the preheated oven until peppers are tender, 35 to 45 minutes.
    Black Bean Stuffed Peppers Photo 6

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