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Ingredients
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1 ¼ cups water
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1 (3 ounce) package reduced-fat cream cheese, softened
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2 cups cooked brown rice
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2 cups chopped fresh spinach
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1 (15 ounce) can no-salt-added black beans, drained and rinsed
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1 (10 ounce) can diced tomatoes with green chile peppers
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2 tablespoons dried minced onion
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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3 large bell peppers
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½ cup shredded Cheddar cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
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Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, black beans, diced tomatoes with green chiles, minced onion, cumin, and oregano into cream cheese until evenly mixed.
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Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.
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Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.
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Bake in the preheated oven until peppers are tender, 35 to 45 minutes.
Nutrition Facts (per serving)
230 | Calories |
7g | Fat |
33g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 230 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 18mg | 6% |
Sodium 309mg | 13% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 7g | 24% |
Total Sugars 3g | |
Protein 11g | 21% |
Vitamin C 73mg | 81% |
Calcium 129mg | 10% |
Iron 2mg | 9% |
Potassium 516mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.