- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 1 | medium | onion | chopped |
| 1 | medium | green bell pepper | chopped |
| 1 | tablespoon | vegetable oil | |
| 1 | medium | tomato | chopped |
| 1 | pound | spinach | stems removed, fresh |
| 3/4 | teaspoon | salt | |
| 1/8 | teaspoon | black pepper | |
| 1/4 | cup | peanut butter |
Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender.
Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 5.0g | 19% |
| Sugars 5.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 220% | Vitamin C | 103% | |
| Calcium | 13% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
+3
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Ask anyone where you're likely to find the largest variety of chile pepper plants in America and you're sure to...
this egge recipe has an unusual kick
Add your comment