Grilled Stuffed Peppers

1 tablespoon butter
8 ounces baby Bella mushrooms, finely chopped
1 small yellow squash, finely chopped
1 small zucchini, finely chopped
1 small jalapeno pepper, finely chopped
1 garlic clove, minced
1 cup rotisserie chicken, chopped
1 can black beans, rinsed and drained
1 cup corn
2 cups shredded Mexican cheese blend, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large red peppers, halved and seeded

In a large skillet, melt the butter and saute the mushroom, yellow squash, zucchini, jalapeno and garlic, saute 3-5 minutes longer or until vegetables are crisp-tender.

Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt and pepper.  Remove from the heat.  Spoon into pepper halves; sprinkle with remaining cheese. 

Grill peppers , covered over indirect medium heat for 20 minutes, rotating ever 5 minutes, or until tender.  Serve with sour cream.