Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside.
In a skillet coated with cooking spray, cook the red pepper, celery and garlic in oil for 2 minutes. Stir in mushrooms; cook for 3 minutes longer. Stir in the potato, paprika, salt and pepper; cook until lightly browned.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 2|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 24.6mg||1 %|
|Potassium 1019.2mg||27 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 31.2g|
|Protein 5g||7 %|
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Calories per serving: 174
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