Stuffed Bell Peppers

• 3 bell peppers
• 1 cup cooked brown rice
• 2 cups black beans, drained and rinsed
• 1 cup diced tomato
• 1/2 cup corn
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 1 tsp cumin

• 6 bell peppers
• 2 cup cooked brown rice
• 4 cups black beans, drained and rinsed
• 2 cup diced tomato
• 1 cup corn
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked sliced mushrooms (from about 2 cups raw)
• 2 tsp cumin

• 9 bell peppers
• 3 cup cooked brown rice
• 6 cups black beans, drained and rinsed
• 3 cup diced tomato
• 1 1/2 cup corn
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked sliced mushrooms (from about 2 cups raw)
• 3 tsp cumin

• 12 bell peppers
• 4 cup cooked brown rice
• 8 cups black beans, drained and rinsed
• 4 cup diced tomato
• 2 cup corn
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked sliced mushrooms (from about 2 cups raw)
• 4 tsp cumin

1. Heat the oven to 375°F, slice the tops off the bell peppers, and scoop out the seeds and white ribs.
2. Warm a little oil in a skillet over medium heat and cook the mushrooms, 5 to 6 minutes, until softened and their liquid has cooked off.

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3. Add the spinach and cook 1 to 2 minutes, until just wilted, then remove from the heat.

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4. Mix the cooked rice, black beans, diced tomato, corn, mushrooms, and spinach with the cumin until evenly combined.
5. Pack the filling into the peppers and stand them upright in a baking dish.
6. Cover with foil and bake 30 to 35 minutes, until the peppers are tender and a knife slides into the side easily.

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• Calories796
• Protein42g
• Carbs152g
• Fat5g
• Fiber40g
• Sodium62mg

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