Stuffed Peppers with Squash, Black Beans, and Rice

1/2 cup cooked brown rice
1 cup cooked black beans
2 Mexican gray squash or zucchini, diced
6 green onions, sliced
2 tsp pepitas (green pumpkin seeds)
2 cloves garlic, minced
1 tbsp chopped fresh oregano
2 tbsp apple cider vinegar
Juice of 1 lime
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
2 red bell peppers, cut in half, cored and seeded

Prepared 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.