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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 $1.55

$1.55 per serving

6 people like this recipe

6 likes

This recipe is ready in 35 minutes

Ready in 35 minutes

spoonacular Score:49%

Spoonacular Score: 49%

 

The recipe Southwestern Stuffed Peppers can be made in roughly 35 minutes. This recipe serves 4. One serving contains 409 calories, 7g of protein, and 7g of fat. For $1.53 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 6 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and vegetarian diet. This recipe from Foodnetwork requires rice, butter, onion, and vegetable broth. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, you might also like recipes such as Southwestern Stuffed Peppers, Southwestern Stuffed Peppers, and Southwestern Stuffed Peppers.

Ingredients

Servings:
1 cup
1 cup cooked hot sauce
cooked hot sauce
1 tablespoon
1 tablespoon butter
butter
2 tablespoons
2 tablespoons flat leaf parsley
flat leaf parsley
1 tablespoon
1 tablespoon olive oil
olive oil
1
1  onion
onion
1 cup
1 cup frozen peas
frozen peas
2
2  italian red green peppers
italian red green peppers
some
some black salt and pepper
black salt and pepper
2
2  scallions
scallions
2 cups
2 cups vegetable broth
vegetable broth
1 cup
1 cup white rice
white rice
1 cup cooked hot sauce
1 cup
cooked hot sauce
1 tablespoon butter
1 tablespoon
butter
2 tablespoons flat leaf parsley
2 tablespoons
flat leaf parsley
1 tablespoon olive oil
1 tablespoon
olive oil
1  onion
1
onion
1 cup frozen peas
1 cup
frozen peas
2  italian red green peppers
2
italian red green peppers
4 servings black salt and pepper
4 servings
black salt and pepper
2  scallions
2
scallions
2 cups vegetable broth
2 cups
vegetable broth
1 cup white rice
1 cup
white rice

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: $1.47
Ingredient
1 cup cooked hot sauce
1 tablespoon butter
2 tablespoons flat leaf parsley
1 tablespoon olive oil
1 onion
1 cup frozen peas
2 italian red green peppers
2 scallions
2 cups vegetable broth
1 cup white rice
Price
$1.22
$0.12
$0.32
$0.17
$0.24
$0.83
$0.73
$0.16
$1.51
$0.59
$5.89

Tips

Health Tips

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

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • 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.

  • 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.

  • 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.

  • 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.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
292 Calories
6g Protein
7g Total Fat
50g Carbs
9% Health Score
Limit These
Calories
292
15%

Fat
7g
11%

  Saturated Fat
2g
15%

Carbohydrates
50g
17%

  Sugar
6g
7%

Cholesterol
7mg
3%

Sodium
2283mg
99%

Get Enough Of These
Protein
6g
13%

Vitamin C
113mg
137%

Vitamin K
62µg
60%

Manganese
0.8mg
40%

Vitamin A
1161IU
23%

Vitamin B6
0.4mg
20%

Fiber
4g
17%

Vitamin B1
0.2mg
13%

Phosphorus
123mg
12%

Folate
49µg
12%

Copper
0.24mg
12%

Potassium
400mg
11%

Selenium
7µg
11%

Vitamin B3
2mg
10%

Magnesium
37mg
9%

Iron
1mg
9%

Vitamin B2
0.15mg
9%

Zinc
1mg
8%

Vitamin E
1mg
7%

Vitamin B5
0.68mg
7%

Calcium
47mg
5%

covered percent of daily need

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