Black bean stuffed peppers
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), coarsely chopped
Dehydrated onion flakes
Uncooked bell pepper(s)
3 item(s), medium, your choice of colors (10 oz. each)
WW Reduced fat shredded Mexican style blend cheese
- 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.
- 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.
- 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.
- Serving size: 1 stuffed pepper half