Black bean stuffed peppers
6
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
This recipe is from Schreiber Foods.
Ingredients
Reduced-fat whipped cream cheese
3 oz
Canned tomatoes with green chilis
10 oz
Canned black beans
15 oz
Cooked long grain brown rice
2 cup(s)
Spinach
2 cup(s)
Dehydrated onion flakes
2 Tbsp
Ground cumin
1 tsp
Dried oregano
1 tsp
Bell pepper(s)
3 item(s), medium
WW Reduced fat shredded Mexican style blend cheese
6 Tbsp
Instructions
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
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