Black Bean Stuffed Peppers Best Family Recipes

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Black Bean Stuffed Peppers

"What greater can you ask for? If my kiddos love this dish, you then are aware of it can be a large hit in your property. If you have leftover filling, it makes a tremendous chip dip!"

Ingredients :

1 1/4 cups water
1 (three ounce) bundle reduced-fat cream cheese, softened
2 cups cooked brown rice
2 cups chopped clean spinach
1 (10 ounce) can diced tomatoes with inexperienced chile peppers
1 (15 ounce) can no-salt-introduced black beans, drained and rinsed
2 tablespoons dried minced onion
1 teaspoon floor cumin
1 teaspoon dried oregano
three large bell peppers
1/2 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 55M

Preheat oven to 350 levels F (one hundred seventy five stages C). Pour water right into a 9x13-inch baking dish.
Stir cream cheese in a bowl till clean. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until flippantly blended.
Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
Fill each pepper half with approximately three/four cup of rice combination; arrange into baking dish. Sprinkle cheese lightly over crammed pepper halves.
Bake in preheated oven until peppers are smooth, 35 to 45 minutes.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook dinner it flippantly, and make easy-up less complicated.

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