Stuffed Peppers with Squash, Black Beans, and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup cooked brown rice1 cup cooked black beans2 Mexican gray squash or zucchini, diced6 green onions, sliced2 tsp pepitas (green pumpkin seeds)2 cloves garlic, minced1 tbsp chopped fresh oregano2 tbsp apple cider vinegarJuice of 1 lime1/4 tsp sea salt1/2 tsp freshly ground black pepper2 red bell peppers, cut in half, cored and seededPrepared salsa (optional)
Directions
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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DEANNIE1966.
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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DEANNIE1966.
Nutritional Info Amount Per Serving
- Calories: 169.4
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 333.0 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 6.0 g
- Protein: 5.2 g
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