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Suggest a better descriptionIn a large skillet, melt the butter over medium heat. Saute the scallions and red pepper until soft, about 5 minutes. Reduce the heat to medium-low and add the remaining ingredients, stirring to blend. Cook for 15 to 20 minutes, or until the vegetables are tender and the liquid is absorbed. NOTES : 3 to 4 servings
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Serving Size: 1 Serving (883g) | ||
Recipe Makes: 1 | ||
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Calories: 1045 | ||
Calories from Fat: 447 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 122mg | 38 % | |
Sodium 1175.5mg | 41 % | |
Potassium 2324.2mg | 61 % | |
Total Carbohydrate 132.3g | 39 % | |
Dietary Fiber 29.1g | 117 % | |
Sugars, other 103.2g | ||
Protein 32.2g | 46 % | |
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: 1045
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