Photo of Black bean stuffed peppers by WW

Black bean stuffed peppers

Total Time
1 hr
20 min
40 min
This recipe is from Schreiber Foods.


Reduced-fat whipped cream cheese

3 oz, softened

Canned tomatoes with green chilis

10 oz, undrained

Canned black beans

15 oz, no-salt added, rinsed and drained

Cooked long grain brown rice

2 cup(s)

Fresh spinach

2 cup(s), coarsely chopped

Dehydrated onion flakes

2 Tbsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Uncooked bell pepper(s)

3 item(s), medium, your choice of colors (10 oz. each)

WW Reduced fat shredded Mexican style blend cheese

6 Tbsp


  1. Preheat oven to 350°F. Pour 1-1/4 cups water in bottom of a 13 x 9 x 2-inch baking pan. Set aside.
  2. In a large bowl, stir cream cheese until smooth. Gradually stir in tomatoes (mixture does not need to be completely blended). Stir in beans, rice, spinach, onions, cumin and oregano.
  3. Cut peppers in half lengthwise, remove seeds and membranes; fill each with about ¾ cup rice mixture. Place in prepared pan; sprinkle with cheese and bake 35 to 45 minutes, or until peppers are tender, adding water to pan if necessary. Serve immediately.
  4. Serving size: 1 stuffed pepper half