Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
911
Calories
26g
Protein
30g
Fat
138g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 tsp. olive oil
- 1/4 tsp. crushed red pepper
- 2 cloves garlic, minced
- 1/2 cup chopped red onion
- 1 large red bell pepper, cut into 2-inch pieces
- 1 16-oz. pkg. green beans, cut into 2-inch pieces
- 1 6-oz. pkg. sliced cremini mushrooms
- 1 14.5-oz. can diced tomatoes with garlic and onions
- 1 1/2 Tbs. cornstarch
- 1/3 cup sunflower seeds
- 2 tsp. dried thyme
- =
Directions
1
1. Heat the oil and crushed red pepper in a large skillet over medium heat for 30 seconds. Add the garlic, onion and bell pepper. Add the green beans, and cook the mixture for 5 minutes, stirring frequently. Stir in the mushrooms, and cook the mixture for 3 minutes. Stir in the tomatoes, and reduce the heat to low.
2
2. Whisk the cornstarch and 11?2 tablespoons of water in a small bowl, and stir into the beans. Add the sunflower seeds and thyme, and cook for 5 minutes. Serve hot.
Recipe sourced from
fandom