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Ingredientes
- 1/2 c. red bell pepper strips
- 1 (16 ounce.) can peas
- 1/4 c. orange juice
- 1/4 c. sliced green onions
- 2 tbsp. butter
- 2 teaspoon cornstarch
- 1/4 teaspoon dill weed
Direcciones
- Saute/fry red pepper in saucepan till smooth. Drain peas and reserve 1/4 c. liquid. Dissolve cornstarch in liquid; add in orange juice and dill weed. Add in to red pepper in saucepan. Cook, stirring constantly, till thickened and translucent/soft. Add in peas and green onions; heat through. Garnish with grated orange peel, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 2 servings | |
| Calories 267 | |
| Calories from Fat 109 | 41% |
| Total Fat 12.42g | 16% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 688mg | 29% |
| Potassium 408mg | 12% |
| Total Carbs 31.95g | 9% |
| Dietary Fiber 9.0g | 30% |
| Sugars 11.89g | 8% |
| Protein 8.58g | 14% |
