1 ¼ c water
1-3oz package low fat cream cheese
2 cups cooked brown rice
2 cups of chopped fresh spinach
1 10 oz. tomatoes with green chili peppers or substitute fresh from the share.
15 oz. can black beans, rinsed and drained
2 T dried minced onion
1 t ground cumin
1 t oregano
3 large bell peppers
½ cup shredded cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9×13-inch baking dish.
Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chills, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
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