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Dinner Tonight: Vegetarian Stuffed Red Peppers With Squash, Black Beans and Rice
Neal Barnard, MD, FACC on
Looking for a holiday treat to share with family and friends? Try an entrée packed with vitamin C, which helps support a strong immune system and adds vibrant color.
These vegetarian stuffed red peppers supply the healthy basics: vegetables, ancient grains, and legumes, and are topped with just a handful of pepitas – iron-rich pumpkin seeds.
Nutrition fact: one medium red pepper contains just 37 calories and more than 150% of the daily recommended intake for vitamin C.
If you have leftover rice and cooked black beans on hand, this recipe can be made in just a few minutes. Or you can slice up the red peppers, add some shredded lettuce, and make a salad out of it.
Vegetarian Stuffed Red 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 teaspoons pepitas (green pumpkin seeds)
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
2 tablespoons apple cider vinegar
Juice of 1 lime
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 red bell peppers, cut in half, cored, and seeded
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.
Per serving: 187 calories, 16 g protein, 54 g carbohydrate, 13 g sugar, 3 g total fat, 14% calories from fat, 16 g fiber, 317 mg sodium.
Photo from here, with thanks.
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