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In 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|
|Calories from Fat: 447 (43%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1045
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