Try this Jicama-Corn-Green Bell Pepper Skillet recipe, or contribute your own.
Suggest a better descriptionSaute first 5 ingredients in hot oil in a skillet 12 to 14 minutes or until crisp-tender. Stir in cumin and next 3 ingredients. If desired, serve in bell pepper halves, and garnish. Serve immediately. Makes 4 servings. Tip: Jicama (HEE-kah-mah) is a Mexican potato that has a sweet, nutty flavor. It can be stored in a zip-top plastic bag in the refrigerator for about 2 weeks. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 237 | ||
Calories from Fat: 76 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.1mg | 0 % | |
Potassium 520.9mg | 14 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 35.1g | ||
Protein 6g | 9 % | |
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: 237
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