Stuffed Pepper Recipe

4 large bell pepper
1-2c cooked brown or wild rice
1/2 butternut squash peeled, cubed
1 onion chopped
2 Large carrots peeled and chopped ( or handful of baby carrots chopped)(try to get thickness same as squash)
1-2 T minced garlic
1 can of each: kidney beans and black beans, drained and rinsed, set aside to finish draining.
1 Chopped tomato
1-2c cooked corn
cilantro ( trust me you won't want to eat it witout it:))

Directions:
Bring large pot of salted water to a boil. Place the peppers in the boiling water and cook briefly. The peppers need to be just a little soft. Remove the peppers from the water and them on a plate lined with paper towels, upside down so the water can drain out.

Heat oil in large fry pan
add squash, carrots and some seasoning salt
saute for about 10 minutes
then add onion and minced garlic
cook for another 10 min or until tender but slightly crisp
add drained and rinsed beans, tomato and corn and cook for 5 min
remove from heat and add rice, stir and serve immediately.
add rinsed chopped cilanto to your own dish ( don't add it to the entire dish in the pan)
add sour cream if desired.

Enjoy!!