In less than 30 minutes, you can have this one-skillet chili mac on the table, and it’s packed with all the ingredients the whole family loves.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Pour water into a 9×13-inch baking dish.
- 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.
- Halve bell peppers lengthwise. Remove and discard stems, seeds, and membranes.
- Fill each pepper half with about 3/4 cup rice mixture; arrange into the prepared baking dish. Sprinkle cheese evenly over peppers.
- Bake in the preheated oven until peppers are tender, 35 to 45 minutes.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 7 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 309 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was so darn good!! I hate green peppers, so use reds, we added chopped grilled chicken and used pepper jack cheese. Will be making this often. Thank you for this recipe.
Cooking this now! Easy and I know this will be delicious. You can use any cheese you want to top the peppers.
I love this recipe. I used poblano peppers instead of green bell peppers. That was all I had. Added1tsp of garlic powder and I cup of frozen corn based on the reviews. The rest as stated in the recipe. Just totally delicious! I will never make stuffed peppers with meat again! Great for weekday dinner. It’s easy and fast to put together.
Delicious! My husband said that the left overs were even better the second day.
I thought this recipe was really good! It made a little too much filling, but I’m sure it will make another batch. I couldn’t find canned tomatoes with chilli peppers in it, I added a little bit of hot chilli powder instead just to give it a little more something.
Made this tonight, wanted a meat free recipe. I pretty much followed the recipe. Used 3 medium sized peppers, which I blanched per another reviewer’s suggestion. Used 1/2 an Aldi cream cheese spread (chive and onion). I added sautéed mushrooms, used baby spinach, used diced tomatoes with oregano, basil garlic and added more oregano & basil and smoked paprika. Cooked for 20 minutes without cheese and then added sharp cheddar cheese and cooked 20 minutes more. My husband ate 2 with no problem and took two for lunch. He said it needs more spice so next time will try some other spices. Thanks for the recipe!
I made one slight change to this recipe; I used about 1/3 c. of fresh onion instead of 2 T dried. Otherwise I followed it as written and it was delicious. The brown rice gives it a meaty texture and flavor without any animal product. I will definitely make it again.
This turned out so good. Added corn too. Just seemed to fit. Recipe does make quite a bit of filling. I cut to 4 servings and completely filled 4 very large red pepper halves. Left over filling would be good in tortillas too.
Was looking for something a little different than the boring stuffed pepper. This recipe for the bill. I made some slight adjustments, and it’s super yummy!!!! I totally recommend this for any occasion.
I have made other stuffed pepper recipes that I liked better. It was fine, but lacked flavor.
Will make again. Added corn, sweet potato, and spices to the mix.
Delicious, filling and healthy! Will definitely make again. I used basmati rice instead of brown and found it made no difference. Note: this recipe is enough to fill 5-6 stuffed peppers (10-12 halves) – I had leftovers for days.
I swapped rice for beef, super yummy! And I agree about the filling would make a great chip dip.
Delicious, easy recipe. Used as main dish but would be perfect for side dish too. Definitely needed to add more seasonings though. I added slightly sautéed finely diced onions, Mexican chili powder(instead of cumin) . Reheats the next day nicely too (in toaster oven). I’ll
Put kidney beans, corn, real tomatoes, jalapenos and pepper jack cheese. This made too much filling, so did 3 extra bell peppers and then made burritos with the rest of the filing. It was pretty good!
Was looking for a new meatless dish, so I decided to try this out. I thought it was delicious! I didn’t have any spinach on hand, so I was just going to go without, but at the last minute I added a can of drained corn. I also added a teaspoon of chili pepper, as I saw another recipe that called for it. I didn’t want the cheese to get crunchy on top, so I cooked them for about 20 minutes and then topped with cheese for the remaining time. I had quite a bit of extra filling, so I just put in a small casserole dish with cheese on top and baked that as well. Worked out great, as the kids didn’t really want the peppers anyway. I used green peppers, but I want to try it with red next time as I think it will compliment it nicely.
Made this for my wife and I. We both loved it. Followed the recipe exactly, and it was wonderful – and easy to make. We’ll definitely be having these again!
Nice texture but a little bland. I’ll put more chili powder in next time.
I don’t know why a lot of recipes call for 3oz of cream cheese (I always use 4oz, just easier)… anyway, I made this close as possible to the recipe. I didn’t use tomatoes with chiles, but diced up some canned whole tomatoes (1/2 lg can). After the rice was cooked I cover the cream cheese with it so it would melt it. I used fresh onion (1 small) diced. I grated 1 8oz block of sharp cheese and added approx 1/2c of mozzarella to top the halves. I also blanched the pepper halves for 3 minutes in boiling water to ensure they were soft before filling them. 1 c. uncooked rice made approx. 2.5c cooked rice, so I just used the extra. With using the extra rice I made 10 halves. Without the chiles it was great for those who like mild flavor. It was beautiful and had a nice flavor that most people can tolerate (those intolerant to spice).
A lot of good ingredients in this, but the cumin is so overbearing in taste it makes this an awful tasting dish.
I used a chipolte flavored cream cheese and frozen spinach as well as leaving off the cheese and topping with a jalapeno cream sauce. I had too much filling for the 4 peppers I needed. I’d probally use only half the rice and boost the flavor level if I made these again.