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Suggest a better descriptionToast peppers. Remove stem and veins. Soak in boiling water until soft. Use same liquid and add to blender with salt cumin garlic and blend. Add 1 tbsp of oil to pan and heat sauce. Add in meat mixture. May add some broth from meat if sauce is too thick. taste if salt is needed.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 444 | ||
Calories from Fat: 118 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 0mg | 0 % | |
Sodium 70mg | 2 % | |
Potassium 3745.5mg | 99 % | |
Total Carbohydrate 81g | 24 % | |
Dietary Fiber 33.5g | 134 % | |
Sugars, other 47.5g | ||
Protein 18.8g | 27 % | |
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: 444
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