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Red Pepper "letcho

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CATEGORY CUISINE TAG YIELD
Vegetables Hungarian Polenta, Sauce, Vegetables 16 Servings

INGREDIENTS

1 T Oil
1 t Paprika, hot or chili powder
without cumin
1 1/2 lb Onion, yellow thinly sliced
1 lb Red bell pepper, cut into
strips
2 T Tomato paste

INSTRUCTIONS

Combine oil and paprika in a 13 x 9 x 2" oval dish. Cook, uncovered,
at 100% for 1 minuted. Stir in onions, coating them with the paprika
and oil mixture. Cook, uncovered, for 6 minutes. Remove from  Microwave
oven . Stir onions and mound peppers on top. Cover tightly  with
plastic wrap. Cook for 8 minutes. Prick plastic to release  steam.
Remove from oven and uncover. Stir well and cook, uncovered,  for 6
minutes. Stir in tomato paste and coook, uncovered, for 18  minutes,
stirring twice.  Per serving: 33 Calories; 1g Fat (25% calories from
fat); 1g Protein;  6g Carbohydrate; 0mg Cholesterol; 18mg Sodium  NOTES
: This Hungarian dish  is terrific of grilled polenta. Also  nice as a
topper for a little pasta.  Recipe by: B.Kafka/topogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 646 by Terry Pogue
<tpogue@idsonline.com> on Jan 30, 1998

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 92
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 0mg
Sodium: 85.8mg
Potassium: 150.3mg
Carbohydrates: 6.2g
Fiber: 1.6g
Sugar: 1.6g
Protein: 3.6g


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