Stuffed Peppers with Squash, Black Beans, and Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Stuffed Peppers with Squash, Black Beans, and Rice calories by ingredient

Number of Servings: 4


    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)



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.