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Southwestern Stuffed Bell Peppers with Butternut Squash

pumpsandiron.com
  • minutes
  • Serves 6

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)