Dinner

Black Bean and rice stuffed peppers is for Dinner.

Black Bean and rice stuffed peppers takes 20 minutes to prepare.

Black Bean and rice stuffed peppers takes 40 minutes to cook.

Black Bean and rice stuffed peppers makes 6 servings.

The ingredients for Black Bean and rice stuffed peppers are:

3 oz. cream cheese
1 10oz. Rotel tomatoes with green chilis
1 can Great Value black beans, drained and rinsed
2 cups cooked brown rice
2 cups raw, fresh spinach
2 tbsp. minced onion
1 tsp. ground cumin
1 tsp. ground oregano
3 large bell pepper, your choice of color
1/2 cup your choice shredded cheese

Here is how you make Black Bean and rice stuffed peppers:

1. Preheat oven to 350. Pour 1 1/4 cups water in bottom of a 9X13 paking 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, onion, cumin and oregano. 3. Cut peppers in half, remove seeds and membranes; Fill each with about 3/4 cup rice mixture. Place in prepared pan; sprinkle with cheese and bake 35-45 minutes, or until peppers are tender, adding water to pan if necessary. Serve immediately. Serving Size:?6

The nutritional information for Black Bean and rice stuffed peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 160.4

• Total Fat: 6.6 g
• Cholesterol: 18.8 mg
• Sodium: 221.0 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 3.8 g
• Protein: 5.4 g

Black Bean and rice stuffed peppers is Mexican cuisine.