Black Bean and rice stuffed peppers

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

Add a spin of grilled chicken! You can also skip the bell peppers, and use whole wheat tortillas!

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