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Spanish Inspired Stuffed Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)132.7147
Energy (kCal)3130.6802
Carbohydrates (g)409.2722
Total fats (g)105.9478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Cut peppers in half and scoop out the insides. Place in a 13x9 baking pan. Brown chorizo and onions together. Then add the corn, rice, tomato sauce, cumin, paprika and pepper flakes. Stuff peppers. | 3. Bake them for 45 minutes in oven. | 4. While the peppers are baking, make the goat cheese cream sauce. Melt butter in a saucepan on medium heat. Add flour and cook until a paste is formed. Add milk, lower heat to low. Cook until it begins to thicken. Add goat cheese and continue cooking until thickens. | 5. Place the peppers on a plate and spoon the cheese sauce on top and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bell pepper 4 25.2167 0.0 5.61 0.1417
    corn 1 cup 124.7 27.115 4.7415 1.9575
    white rice 2 cups cooked 1350.5 295.815 26.381 2.4419999999999997
    chorizo sausage 1 browned 25.2167 0.0 5.61 0.1417
    tomato sauce 8 ounces 256.284 40.8013 13.3585 4.4453
    onion 1 diced 64.0 14.944 1.76 0.16
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    red pepper flake 1/2 teaspoon 25.2167 0.0 5.61 0.1417
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    milk 1 cup 148.84 11.6632 7.686 7.9788
    goat cheese 8 ounces 1025.136 4.9216 69.2194 80.7181

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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