Leftover rice recipe: Stuffed peppers with squash, black beans and rice

Use leftover rice to create a mouth-watering delicacy for your self and others. Check out our particular recipe that’s straightforward to make and engaging too.

In case you cook dinner rice incessantly, you should be figuring out that it’s unattainable to get the precise amount that you will want. Invariably, you’re at all times left with some rice that didn’t get consumed. Many individuals maintain this apart to reheat for the subsequent meal. Some others simply throw it away. However what if we gave you one other, extra attention-grabbing choice? Sure, you should utilize this leftover rice to create a mouth-watering deal with for your self. You simply must know the way. Right here, we reveal a easy twist that can rework your leftover rice right into a gastronomic delicacy. The very best issues is which you could create this delicacy in jiffy with out spending hours within the kitchen. Serve it to your loved ones and mates and watch individuals queuing up for the recipe. All you want are some leftover rice, cooked black beans and pink peppers together with the seasonings. Here is the recipe.


  • 1/2 cup cooked rice
  • 1 cup cooked black beans
  • 2 Mexican grey squash or zucchini, diced
  • 6 inexperienced onions, sliced
  • 2 teaspoons pepitas (inexperienced pumpkin seeds)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped contemporary oregano
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lime
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly floor black pepper
  • 2 pink bell peppers, lower in half, cored, and seeded


Mix the rice, beans, squash, inexperienced onions, pepitas, garlic, oregano, vinegar, lime, salt, and black pepper in a big bowl. Slice the pink peppers into two halves. Fill the halves with the squash, rice, and bean combination. High with salsa or cheese and serve.

Serves 2 as a primary dish or 4 as a aspect dish.

Per serving:

  • 187 energy
  • 16g protein
  • 54g carbohydrate
  • 13g sugar
  • 3g complete fats
  • 14% energy from fats
  • 16g fibre
  • 317 mg sodium

Supply: Energy Meals for the Mind by Neal Barnard, M.D./The Physicians Committee for Accountable Drugs

Picture for illustration solely

Picture supply: Getty Photographs

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