Tex-Mex stuffed peppers
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Ingredients
Reduced fat whipped cream cheese
3 oz, at room temperature
Canned black beans
15 oz, rinsed and drained
Canned tomatoes with green chilis
10 oz, undrained
Cooked medium grain brown rice
2 cup(s)
Baby spinach
2 cup(s), roughly chopped
Scallions
4 medium, finely chopped
Ground cumin
1 tsp
Dried oregano
1 tsp
Bell pepper
3 item(s), medium, any color
Shredded reduced fat Mexican-style cheese blend
6 Tbsp
Instructions
1
Preheat oven to 350°F. Pour 1 1/4 cups water into a 13- x 9- x 2-inch baking dish. Set aside.
2
Place the cream cheese in a large bowl. Gently stir in the beans, tomatoes, rice, spinach, scallions, cumin, and oregano.
3
Cut each pepper in half lengthwise, then remove the seeds and membranes. Spoon about ¾ cup rice mixture into each pepper and place in a single layer in the prepared pan. Sprinkle the peppers with the cheese and bake until the peppers are tender and the cheese is lightly browned (adding water to pan if necessary to prevent burning) about 35 to 45 minutes.
4
Serving size: 1 stuffed pepper half
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.