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  1. Recipe

Stuffed Peppers with Squash, Black Beans, and Rice

2 servings

This flavorful dish is rich in fiber, protein, and vitamin C!

About the Recipe

297 Calories · 14.1 g Protein · 17 g Fiber
Gluten-free · Nut-free


Makes 2 Servings

  • cooked brown rice (1/2 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 (1/4 tsp.)
  • freshly ground black pepper (1/2 tsp.)
  • red bell peppers, cut in half, cored, and seeded (2)
  • salsa (optional)


  1. Cook the rice according to package instructions. If using canned beans, rinse and drain. Combine the rice, beans, diced zucchini (or try Mexican gray squash), sliced green onions, pepitas (green pumpkin seeds), minced garlic, freshly chopped or dried oregano, vinegar, juice of 1 lime, salt, and black pepper in a large bowl. Cut the bell peppers in half, core, and seed. Fill the pepper halves with the squash, rice, and bean mixture. Top with salsa, if using, and serve.

Nutrition Facts

Per serving:
Calories: 297
3.4 g
     Saturated Fat: 0.7 g
     Calories from Fat: 9.7%
Cholesterol: 0 mg
Protein: 14.1 g
Carbohydrate: 57.4 g
Sugar: 12.3 g
Fiber: 17 g
Sodium: 327 mg
Calcium: 190 mg
Iron: 5.5 mg
Vitamin C: 203.9 mg
Beta-Carotene: 2,777 mcg
Vitamin E: 3 mg

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