Stuffed Peppers with Squash, Black Beans, and Rice
This flavorful dish is rich in fiber, protein, and vitamin C!
Ingredients
- ½ cup cooked brown rice
- 1 cup cooked black beans
- 2 Mexican gray squash or zucchini diced
- 6 green onions sliced
- 2 tsp pepitas i.e., green pumpkin seeds
- 2 cloves garlic minced
- 1 tablespoon fresh oregano chopped
- 2 tablespoons apple cider vinegar
- 1 lime juiced
- ¼ tsp sea salt
- ½ tsp freshly ground black pepper
- 2 red bell peppers cut in half, cored, and seeded
- salsa optional
Instructions
- 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.