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$3.48 per serving
Ready in 30 minutes
Spoonacular Score: 95%
Southwestern Stuffed Peppers requires roughly 30 minutes from start to finish. One portion of this dish contains about 10g of protein, 25g of fat, and a total of 568 calories. For $3.48 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt and pepper, rice, cream, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. A few people made this recipe, and 84 would say it hit the spot. Overall, this recipe earns a super spoonacular score of 92%. Southwestern Stuffed Peppers, Southwestern Stuffed Peppers, and Southwestern Stuffed Peppers are very similar to this recipe.
Read the detailed instructions on Macheesmo
If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
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.
Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.
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).
Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.
To prevent curdling, take sour cream of the fridge well in advance and only add it to hot soups or sauces once it has reached room temperature and once the soup/sauce has cooled down a bit.
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.
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.