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Tuesday, April 23, 2013

Southwestern Stuffed Peppers/Squash

I used this recipe for some inspiration but the joy of a stuffed pepper is that you can use whatever you would like to clean it out the fridge.

I took a green pepper and an acorn squash as my base.

I loaded leftover basmati rice, leftover diced chicken breast, diced tomato, shredded carrot, corn, black beans, cilantro and a splash of lime together and loaded the base.  I topped them with a bit of shredded cheddar cheese and baked at 350 until the squash and pepper were cooked through.

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