The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Photo by Guelph
Reviewed: Aug. 9, 2009
Fantastic. Filling and low-cal at the same time. Just spicy enough with a rich hearty background of veggies. Just be careful with the shrimp. It takes way less than five minutes. Turn the heat off like a half minute before they look done and they'll continue to cook as the dish cools, coming out tender instead of rubbery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 22, 2006
Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'm sure it would be great. Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 25, 2004
Made this recipe yesterday, but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original!
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