Black Bean and Butternut Squash Stuffed Peppers

Yield: 8 half peppers – can use this filling for burritos, too, and it’s excellent!

Ingredients:
• 1 med. butternut squash, peeled, cut into small cubes (about 3 cups raw)
• ½ cup uncooked quinoa (or brown rice)
• 1/2 cup low-sodium chicken stock
• 1/2 cup water
• 1 tbsp olive oil
• 1 cup chopped red onion
• 2 garlic cloves, minced
• Salt, to taste
• 1 ½ tsp ground cumin
• ¼ tsp sweet paprika
• Fresh ground black pepper
• A pinch each of chili powder and red pepper flakes, or to taste
• One 15-oz can black beans (about 1 ¾ cups cooked), drained and rinsed
• 1 tbsp lime juice
• Fresh chopped cilantro
• 3/4 cup cheese, grated
• 4 medium-large red peppers
• Optional toppings, to serve – sour cream or yogurt, lime juice, avocado

Directions:
Steam or bake squash cubes (I toss with 1 tsp olive oil, salt and pepper and bake at 400 for 30-40 minutes, turning halfway).
In a small pot, bring quinoa, water and chicken stock to a boil. Stir, cover and reduce heat to simmer until cooked, about 20 minutes.
While quinoa is cooking, saute onions in 2 tsp olive oil over medium-low heat, until softened. Stir in garlic, cook another few minutes until fragrant and then remove from heat. Add cooked quinoa, along with black beans and spices. Stir in half the grated cheese.
Preheat oven to 375 degrees.
Cut bell peppers in half, scoop out seeds and place on baking sheet. Stuff each pepper with quinoa filling and top with remaining cheese.
Bake 40-45 minutes or until the pepper is cooked to your liking. Serve hot.