Dr. Neal Barnard’s Brain-Protective Recipes

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Stuffed Peppers with Squash, Black Beans, and Rice


Serves 2 as a main dish or 4 as a side

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.

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