Butternut Squash Black Bean Corn Stew

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4-6
Cooking Time: 40 minutes


2 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
3 red Bellafina peppers, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
4 cups butternut squash, cut into cubes
2 cups cooked black beans
1 cup corn kernels
3 cups water
1 vegetable stock cube
salt and pepper to taste
fresh coriander (cilantro)


Heat the olive oil in a big pot and add the onion, celery, carrot and peppers and cook for 2-3 minutes.

Add the garlic and all of the spices.

Add the butternut squash, black beans and corn.

Add the water and bring to a boil.

Add the vegetable stock cube and bring the mixture down to a simmer.

Cook for 35 minutes until the mixture becomes thick like a stew.

Garnish with fresh coriander (cilantro) and a squeeze of lime (optional).

From mellycooks.com