Navratri Special Recipe: Stuffed peppers with squash, black beans and rice

If we have leftover rice and baked black beans on hand, this recipe can be done in only a few minutes. Or we can cut adult a red peppers, supplement some shredded lettuce, and make a salad out of it.

Ingredients

• 1/2 crater baked brownish-red rice


• 1 crater baked black beans


• 2 Mexican gray squish or zucchini, diced


• 6 immature onions, sliced


• 2 teaspoons pepitas (green pumpkin seeds)


• 2 cloves garlic, minced


• 1 tablespoon chopped uninformed oregano


• 2 tablespoons apple cider vinegar


• Juice of 1 lime


• 1/4 teaspoon sea salt


• 1/2 teaspoon creatively belligerent black pepper


• 2 red bell peppers, cut in half, cored, and seeded

Method

Combine a rice, beans, squash, immature onions, pepitas, garlic, oregano, vinegar, lime, salt, and peppers in a vast bowl. Fill a peppers halves with a squash, rice, and bean mixture. Top with salsa, if using, and serve.

Serves 2 as a categorical plate or 4 as a side dish.

Per serving:

• 187 calories


• 16g protein


• 54g carbohydrate


• 13g sugar


• 3g sum fat


• 14% calories from fat


• 16g fibre


• 317 mg sodium

 Source: Power Foods for a Brain by Neal Barnard, M.D./The Physicians Committee for Responsible Medicine

Image for illustration only

Image source: Getty Images

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• Navratri special: How to quick a healthy way!


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Navratri Special Recipe: Stuffed peppers with squash, black beans and rice