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Teri Rasey of Cadillac, Michigan serves this snappy combination as either a main dish or a side dish. It gets its fresh flavor and pretty color from onions, peppers and tomatoes.
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 593 calories, 12 g fat (4 g saturated fat), 16 mg cholesterol, 494 mg sodium, 102 g carbohydrate, 7 g fiber, 23 g protein.
Originally published as Bacon and Pepper Pasta in Quick Cooking July/August 1998, p63
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Oct. 06, 2009 by Celestes
fast and good!
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