Southwest Stuffed Acorn Squash

• 2 acorn squashes
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ¾ cups vegetable stock
• 1 cup brown rice, rinsed
• 1 tablespoon olive oil
• ½ red onion, diced
• 1 clove garlic, minced
• 1 bell pepper, diced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon dried oregano
• 15 oz black bean, 1 can, drained and rinsed
• 11 oz corn, 1 can, drained and rinsed
• 10 oz roasted diced tomato, 1 can
• ½ cup shredded cheese blend
• avocado, sliced, to serve
• fresh cilantro, chopped, to serve

Please see the 2nd Page for Directions