Slow Cooker Squash Stuffed Peppers

5 bell peppers, I used 2 yellow and 3 red but you could change that
3 cups cubed fresh butternut squash (peel it with a vegetable peeler and remove seeds)
I 14.5 oz can of diced tomatoes
1 15 oz can sodium reduced black beans (drained and rinsed)
one medium yellow onion chopped
2 cups cooked brown rice (any rice will work- or even another grain- just adjust recipe totals to fit)

add any additions in the way of spices or flavors that you like, I usually add some granulated garlic, sometimes I substitute the diced tomatoes with mild salsa, etc. Just adjust counts accordingly for substitutions.

clean peppers an cut off tops, remove seeds
clean, peel and dice butternut squash
drain and rinse beans
mix beans, brown rice, onion, and cubed squash
put mixture into peppers
place peppers in slow cooker
put any remaining mixture around peppers
top with can of diced tomatoes
cover and cook on high for 4 hours


Serving Size: makes five servings of one pepper each, can easily add peppers as there is more filling than pepper

Number of Servings: 5

Recipe submitted by SparkPeople user MTNGIRL10.