Black Bean Stuffed Peppers So Tasty

Thursday, 16 August 2018

Black Bean Stuffed Peppers

"What greater are you able to ask for? If my kiddos love this dish, you then realize it could be a massive hit in your home. If you've got leftover filling, it makes a remarkable chip dip!"

Ingredients :

1 1/4 cups water
1 (three ounce) package decreased-fats cream cheese, softened
2 cups cooked brown rice
2 cups chopped sparkling spinach
1 (10 ounce) can diced tomatoes with inexperienced chile peppers
1 (15 ounce) can no-salt-introduced black beans, tired and rinsed
2 tablespoons dried minced onion
1 teaspoon ground cumin
1 teaspoon dried oregano
three large bell peppers
half of cup shredded Cheddar cheese

Instructions :

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

Preheat oven to 350 degrees F (a hundred seventy five degrees C). Pour water into a 9x13-inch baking dish.
Stir cream cheese in a bowl till clean. Fold brown rice, spinach, diced tomatoes with inexperienced chiles, black beans, minced onion, cumin, and oregano into the cream cheese until flippantly mixed.
Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
Fill every pepper half of with about three/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese flippantly over crammed pepper halves.
Bake in preheated oven until peppers are gentle, 35 to 45 mins.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook it calmly, and make smooth-up easier.

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