Stuffed Peppers With Squash, Black Beans, and Rice

About the Recipe

Ingredients

Makes 2 Servings

1/2 c (48 g) cooked brown rice
1 c (240 g) cooked black beans, drained and rinsed
2 Mexican gray squash or zucchini, diced
6 green onions, sliced
2 tsp (10 mL) pepitas, i.e., green pumpkin seeds
2 cloves garlic, minced
1 tbsp (15 mL) fresh oregano, chopped
2 tbsp (30 mL) apple cider vinegar
1 lime, juice of
1/4 tsp (1.2 mL) iodized salt
1/2 tsp (2.5 mL) ground black pepper
2 red bell peppers, cut in half, cored, and seeded
to taste salsa (optional)

Directions

1. Combine the rice, beans, squash, green onions, pepitas, garlic, oregano, vinegar, lime juice, salt, and black pepper in a large bowl. Fill the bell pepper halves with the squash, rice, and bean mixture. Top with salsa, if using, and serve.

   
   
   

Nutrition Facts