Southwestern Stuffed Bell Peppers with Butternut Squash

bell peppers

cooked rice (I used a wild rice blend)

black beans (rinse first)

corn (thaw if using frozen)

butternut squash, peeled and diced small

red onion, chopped

jalapeño, seeds removed and finely chopped (optional)

garlic, minced

cumin

chili powder

Salt and pepper

shredded cheese (I recommend pepperjack)

cilantro for garnish (optional)

Extra virgin olive oil for sautéing (about 1 1/2 tbsp)