Slice 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
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 347
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