Stuffed Peppers With Squash, Black Beans, and Rice

Ingredients

• 1/2 c (48 g) cooked brown rice
• 1 c (240 g) cooked black beans, drained and rinsed
• 2 Mexican gray squash or zucchini, diced
• 6 green onions, sliced
• 2 tsp (10 mL) pepitas, i.e., green pumpkin seeds
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh oregano, chopped
• 2 tbsp (30 mL) apple cider vinegar
• 1 lime, juice of
• 1/4 tsp (1.2 mL) iodized salt
• 1/2 tsp (2.5 mL) ground black pepper
• 2 red bell peppers, cut in half, cored, and seeded
• to taste salsa (optional) *optional