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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice stem ends from bell peppers, and pull out the seeds and ribs. | 2. Divide broccoli into florets with stems about 4 inches long. | 3. Cut tips from green beans. | 4. Trim asparagus spears to 6 inches long and pare skin from stalks. | 5. Pull strings from snow peas. | 6. Parboil each vegetable, except for the red bell peppers, separately in boiling salted water just until tender-crisp. | 7. Broccoli, green beans, and asparagus each take about 3 minutes; snow peas take about 30 seconds. | 8. When each vegetable is done, transfer it to an ice-filled dish to stop the cooking process; cool. | 9. While vegetables are cooling, combine sour cream, mayonnaise, and salsa in a medium bowl. | 10. Spoon 1/4 of the mixture into each pepper cup. | 11. Stand broccoli, green beans, asparagus, and snow peas in pepper cups and serve with Rosy Creamy Salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	4			100.8669	0.0	22.4401	0.5667
broccoli	1	bunch		206.72	40.3712	17.1456	2.2496
green bean	1/3	lb		46.8713	10.5385	2.7669	0.3326
asparagus spear	12			100.8669	0.0	22.4401	0.5667
snow pea	1/4	lb		100.8669	0.0	22.4401	0.5667
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
hot salsa	1/2	cup		100.8669	0.0	22.4401	0.5667

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