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$3.34 per serving
Ready in 60 minutes
Spoonacular Score: 76%
Southwestern Quinoa Stuffed Peppers is a main course that serves 4. One serving contains 625 calories, 25g of protein, and 34g of fat. For $3.34 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 5 would say it hit the spot. This recipe from Diethood requires grape tomatoes, cheese mexican blend, salt and ground pepper, and chili powder. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 76%. Southwestern Quinoa Stuffed Peppers, Southwestern Stuffed Peppers, and Southwestern Stuffed Peppers are very similar to this recipe.
Read the detailed instructions on Diethood
Quinoa is super healthy. Read more about its health benefits here.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
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).
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.
If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?
Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out 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.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!