Combine the rice, beans, squash, green onions, pepitas, garlic, oregano, vinegar, lime, salt, and pepper in a large bowl. Fill the pepper halves with the squash, rice, and bean mixture. Top with salsa, if using, and serve.
Notes
CHEF’S NOTE: If you would like a cooked/hot bell pepper dish, place the peppers into a baking dish with about ½ cup water, broth or tomato juice on the bottom. Cover and bake at 350 for 20-40 minutes until bubbly and the peppers are softened.