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Recipes
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Ingredients
- 2 tablespoons fresh cilantro, finely chopped
- 1 medium red bell pepper, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 (14-oz) can cut hearts of palm (drained)
- 1 teaspoon crushed red pepper
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Steps
- Chop cilantro; set aside. Cut pepper into ¼-inch-wide strips. Preheat large sauté pan on medium-high 2–3 minutes.
- Place oil in pan, then add bell pepper, hearts of palm, and red pepper; cook and stir 5–6 minutes or until peppers are tender.
- Stir in cilantro, salt, and pepper; cook and stir 2–3 minutes for flavors to blend. Serve.
Amount per ¼ recipe serving: Calories 80, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 420mg, Total Carb 3g, Fiber 2g, Sugars 2g, Protein 2g, Calc 6%, Vitamin A 20%, Vitamin C 80%, Iron 8%