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Tex-Mex stuffed peppers

5
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Easy

Ingredients

Reduced fat whipped cream cheese

3 oz, at room temperature

Canned black beans

15 oz, rinsed and drained

Canned tomatoes with green chilis

10 oz, undrained

Cooked medium grain brown rice

2 cup(s)

Baby spinach

2 cup(s), roughly chopped

Scallions

4 medium, finely chopped

Ground cumin

1 tsp

Dried oregano

1 tsp

Bell pepper

3 item(s), medium, any color

Shredded reduced fat Mexican-style cheese blend

6 Tbsp

Instructions

  1. Preheat oven to 350°F. Pour 1 1/4 cups water into a 13- x 9- x 2-inch baking dish. Set aside.
  2. Place the cream cheese in a large bowl. Gently stir in the beans, tomatoes, rice, spinach, scallions, cumin, and oregano.
  3. Cut each pepper in half lengthwise, then remove the seeds and membranes. Spoon about ¾ cup rice mixture into each pepper and place in a single layer in the prepared pan. Sprinkle the peppers with the cheese and bake until the peppers are tender and the cheese is lightly browned (adding water to pan if necessary to prevent burning) about 35 to 45 minutes.
  4. Serving size: 1 stuffed pepper half

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