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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Southwestern Stuffed Peppers

 
Southwestern Stuffed Peppers
Image © Foodnetwork
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $1.53

$1.53 per serving

6 people like this recipe

6 likes

This recipe is ready in 35 minutes

Ready in 35 minutes

spoonacular Score:53%

Spoonacular Score: 53%

 

If you have around 35 minutes to spend in the kitchen, Southwestern Stuffed Peppers might be a spectacular gluten free and vegetarian recipe to try. One portion of this dish contains approximately 7g of protein, 7g of fat, and a total of 409 calories. This recipe serves 4. For $1.53 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of taco sauce, salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodnetwork. 6 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is solid. Similar recipes are Southwestern Stuffed Peppers, Southwestern Stuffed Peppers, and Southwestern Stuffed Peppers.

Ingredients

Servings:
2 cups
2 cups vegetable broth
vegetable broth
1 Tbsp
1 Tbsp butter
butter
1 cup
1 cup white rice
white rice
2
2  italian red green peppers
italian red green peppers
1 Tbsp
1 Tbsp olive oil
olive oil
1
1  onion
onion
1 cup
1 cup frozen peas
frozen peas
1 cup
1 cup cooked bbq sauce
cooked bbq sauce
some
some black salt and pepper
black salt and pepper
2 Tbsps
2 Tbsps flat leaf parsley
flat leaf parsley
2
2  scallions
scallions
2 cups vegetable broth
2 cups
vegetable broth
1 Tbsp butter
1 Tbsp
butter
1 cup white rice
1 cup
white rice
2  italian red green peppers
2
italian red green peppers
1 Tbsp olive oil
1 Tbsp
olive oil
1  onion
1
onion
1 cup frozen peas
1 cup
frozen peas
1 cup cooked bbq sauce
1 cup
cooked bbq sauce
some black salt and pepper
some
black salt and pepper
2 Tbsps flat leaf parsley
2 Tbsps
flat leaf parsley
2  scallions
2
scallions

Equipment

grill pan
grill pan
frying pan
frying pan
grill
grill
pot
pot
grill pan
grill pan
frying pan
frying pan
grill
grill
pot
pot


Instructions

Read the detailed instructions on Foodnetwork

Price Breakdown

Cost per Serving: $1.38
Ingredient
2 cups vegetable broth
1 tablespoon butter
1 cup white rice
2 italian red green peppers
1 tablespoon olive oil
1 onion
1 cup frozen peas
1 cup cooked bbq sauce
2 tablespoons flat leaf parsley
2 scallions
Price
$1.51
$0.12
$0.59
$0.73
$0.17
$0.24
$0.57
$1.12
$0.32
$0.16
$5.53

Tips

Health Tips

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
408 Calories
6g Protein
7g Total Fat
78g Carbs
9% Health Score
Limit These
Calories
408
20%

Fat
7g
11%

  Saturated Fat
2g
15%

Carbohydrates
78g
26%

  Sugar
29g
33%

Cholesterol
7mg
3%

Sodium
1286mg
56%

Get Enough Of These
Protein
6g
14%

Vitamin C
68mg
83%

Vitamin K
62µg
59%

Manganese
0.86mg
43%

Vitamin A
1224IU
24%

Fiber
4g
19%

Vitamin B6
0.36mg
18%

Copper
0.28mg
14%

Potassium
480mg
14%

Vitamin B1
0.2mg
13%

Phosphorus
130mg
13%

Selenium
8µg
13%

Folate
46µg
12%

Vitamin B3
2mg
12%

Magnesium
43mg
11%

Iron
1mg
10%

Vitamin E
1mg
10%

Zinc
1mg
8%

Vitamin B2
0.14mg
8%

Vitamin B5
0.73mg
7%

Calcium
65mg
7%

covered percent of daily need

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