Stuffed Peppers

• 1 tbsp olive oil, plus additional for drizzling
• 1 None zucchini, finely chopped
• 8 oz butternut squash, peeled and chopped
• 1 None red onion, thinly sliced
• 2 cloves garlic, crushed
• 1 pkg (1.25 oz) taco seasoning mix
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 small red peppers
• 1 cup grated Cheddar cheese
• 1/4 cup dried breadcrumbs
• None None Cilantro leaves, to serve

1. Preheat the oven to 400u0b0F. Line a baking pan with foil.
2. Heat oil in a large skillet on medium heat. Add zucchini, squash, onion and garlic. Saute 10-15 mins, until tender. Add taco seasoning and cook, stirring, 30 seconds, until aromatic. Stir in beans and tomatoes. Reduce heat to low and cook, stirring 2-3 mins, until sauce thickens slightly.
3. Slice tops off peppers and reserve. Remove seeds and membranes. Trim bottoms of peppers so they sit flat. Place peppers and tops on baking pan.
4. Spoon bean mixture into peppers. Drizzle with a little olive oil.
5. Bake 15 mins. Sprinkle with combined cheese and breadcrumbs. Bake a further 5-10 mins, or until tender. Top with cilantro leaves to serve.

olive oil, zucchini, butternut squash, red onion, garlic, taco, kidney beans, tomatoes, red peppers, cheddar cheese, breadcrumbs, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/25491 (may not work)