INGREDIENTS
6
bell peppers
2 cups
cooked rice (I used a wild rice blend)
1 cup
black beans (rinse first)
1 cup
corn (thaw if using frozen)
1 cup
butternut squash, peeled and diced small
1/2
red onion, chopped
1
jalapeño, seeds removed and finely chopped (optional)
2 cloves
garlic, minced
1 tsp
cumin
1 tsp
chili powder
Salt and pepper
2/3 cup
shredded cheese (I recommend pepperjack)
2 tbsp
cilantro for garnish (optional)
Extra virgin olive oil for sautéing (about 1 1/2 tbsp)