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4 servings, 1 cup each
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Serve with hot cooked rice and steamed baby carrots.
Substitute 3/4 tsp. dried ginger for the fresh gingerroot.
This delicious low-calorie low-fat dish is a good source of both vitamin C from the red peppers and vitamin A from the fresh vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.