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Ingredients15 m servings 38 cals
Original recipe yields 2 servings
- Place poblano peppers in a bowl; add tangerine juice, parsley, and garlic salt. Stir to evenly coat.
- Cook and stir poblano peppers mixture in a skillet over medium heat until juice evaporates and peppers are lightly browned, 5 to 10 minutes.
Per Serving: 38 calories; 0.5 g fat; 8 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 178 mg sodium. Full nutrition
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