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Suggest a better descriptionIn a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low & simmer for 5 minutes. Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes. Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.
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Serving Size: 1 Serving (895g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 159 | ||
Calories from Fat: 97 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2710.7mg | 93 % | |
Potassium 307.5mg | 8 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 14.2g | ||
Protein 1.3g | 2 % | |
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: 159
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