Monday, May 25, 2015

Stuffed Peppers w/Squash & Black Beans

Summer is an ideal time for grilling outdoors and for spending quality time with family and friends. If any of your gatherings include a potluck, try to focus on the many in-season fruits and vegetables to make your dish(es) a hit. Some ideal candidates for grilling include bell peppers, asparagus, zucchini, and mushrooms. But spring and summer fun does not have to end with grilling. Try this stuffed pepper with squash and black beans recipe for your next get-together.

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.

What You Need:

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, tops cut off, cored, and seeded.
Optional: Salsa

What You Do:

Combine the rice, beans, squash, green onions, pepitas, garlic, oregano, vinegar, lime, salt, and pepper in a large bowl. Fill the peppers with the squash, rice, and bean mixture. Top with salsa, if using, and serve.

Serves 2 as a Main Dish or 4 as a Side Dish

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.

Source: Power Foods for the Brain by Neal Barnard, M.D.

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