Recipe by SAWMAN
"A one-skillet dish that makes a quick and wonderful meal by itself."
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green bell pepper, chopped
red bell pepper, chopped
medium zucchini, cut into 1/4-inch slices
sliced fresh mushrooms
ripe tomatoes, coarsely chopped
1 (14 ounce) can
artichoke hearts, drained and chopped
1 (16 ounce) can
pineapple chunks - drained with juice reserved
juice from the can of pineapple
salt and pepper to taste
shredded Cheddar cheese
grated Parmesan cheese
YUMMY!! Has a great flavor and very easy to make. I did not use the bacon and instead used EEVO to stir fry the veggies in. I also omitted the artichoke hearts simply because I did not have them on hand. Even without those items it was still very good. My husband really enjoyed it!
Looks challenging, but really easy and TASTY!! Can't wait for the zucchini in my garden to come along; I've got plans for them...!
Very interesting mixture of veggies but needed more flavor. I thickened the watery juices in the bottom of the pan with some cornstarch, but it really needed something more
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 197
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