Heat oil in deep skillet over low heat. Add onion and cook, stirring frequently, until tender but not brown, about 5 minutes. Add green peppers and garlic and cook, stirring frequently, until peppers become tender, about 7 minutes. Add tomatoes, crushed hot pepper and salt and pepper to taste. Cook, uncovered, over medium heat, stirring often, until stew is thick, about 30 minutes. Adjust seasonings to taste. Makes 2 to 3 servings. Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 166 (77%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 5.8mg||0 %|
|Potassium 200mg||5 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 10.6g|
|Protein 1.7g||2 %|
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Calories per serving: 216
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