Black Bean Stuffed Peppers


Stuffed peppers with black beans — what more can you ask for? If my kiddos love this dish, then you know it will be a huge hit in your home. If you have leftover filling, it makes a great chip dip!

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins


  • 1 ¼ cups water

  • 1 (3 ounce) package reduced-fat cream cheese, softened

  • 2 cups cooked brown rice

  • 2 cups chopped fresh spinach

  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 2 tablespoons dried minced onion

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 3 large bell peppers

  • ½ cup shredded Cheddar cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.

  2. 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.

  3. Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.

  4. Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.

  5. 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
Vitamin C 73mg 364%
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.

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