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A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. “This twist on traditional stir-frys is great for everyday meals,” Becky says.
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 1-3/4 cups (prepared with reduced-sodium bouillon and reduced-fat cheese) equals 405 calories, 14 g fat (5 g saturated fat), 76 mg cholesterol, 550 mg sodium, 37 g carbohydrate, 5 g fiber, 32 g protein.
Originally published as Mexican Stir-Fry in Cooking for 2 Spring 2008, p51
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