Blazer Cookbook

Ingredients:

• 2-3 Bell Peppers
• 1-2 Squash
• 1/2 white onion
• 1 cup brown rice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil or butter

Instructions:

1. Begin by preparing your rice according to the package.
2. Cut top off the bell peppers and remove the seeds. Slice into strips and set aside.
3. Cut the onion in half removing the peel. Chop lengthwise so as to have strips.
4. Chop each end off of the squash and continue chopping so as to have round slices
5. Toss bell pepper and squash in cumin, salt, pepper, and olive oil
6. Add vegetables to a pan on medium heat and cover. Stir frequently until veggies are tender
7. Serve warm over rice with your desired toppings (such as diced tomato, avocado, cilantro, tofu, etc.), and enjoy!