Stuffed Peppers with Squash, Black Beans, and Rice

pcrm.org

SacMom

cooked brown rice (½ cup)

cooked black beans (1 cup)

Mexican gray squash or zucchini, diced (2)

green onions, sliced (6)

pepitas, i.e., green pumpkin seeds (2 tsp.)

cloves garlic, minced (2)

fresh oregano, chopped (1 tbsp.)

apple cider vinegar (2 tbsp.)

lime, juice of (1)

sea salt (¼ tsp.)

freshly ground black pepper (½ tsp.)

red bell peppers, cut in half, cored, and seeded (2)

salsa (optional)

Directions at pcrm.org

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