Try this Red Pepper Baskets W/crudites recipe, or contribute your own.
Suggest a better descriptionSlice stem ends from bell peppers; pull out seeds and stems. Divide broccoli into florets with stems about 4 inches long. Cut tips from green beans. Trim asparagus spears to 6 inches long; pare skin from stalks. Pull strings from snow peas. Parboil each vegetable (except peppers) separately in boiling salted water just until tender-crisp. Broccoli, green beans & asparagus each take about 3 minutes; snow peas take 30 seconds. When each vegetable is done, transfer it to an ice-filled dish to cool. While vegetables are cooking, combine sour cream, mayonnaise & salsa; spoon 1/4 of mixture into each bell pepper cup. Stand broccoli, green beans, asparagus & snow peas in pepper cases. Makes 4 servings. From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 347 | ||
Calories from Fat: 220 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 24.4g | 33 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 26.5mg | 8 % | |
Sodium 443.2mg | 15 % | |
Potassium 440mg | 12 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 25.5g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.