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Ingredients15 m servings 38
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.
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Per Serving: 38 calories; 0.5 8 1.7 0 178 Full nutrition
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