![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Q315_nyLnyCtqo9OrDBn0gvYLKU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6451040-2df8e2728c164d12aadf0ce1e9151162.jpg)
Ingredients
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1 tablespoon vegetable oil
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1 small onion, chopped
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⅓ cup diced red bell pepper
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⅓ cup diced green bell pepper
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1 large jicama, peeled and diced
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1 teaspoon hot pepper sauce (Optional)
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½ teaspoon garlic powder
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½ teaspoon parsley flakes
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½ teaspoon smoked paprika
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salt and freshly ground black pepper to taste
Directions
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Heat oil in a large skillet over medium-high heat. Add onion, red bell peppers, and green bell peppers. Cook for 2 minutes. Stir in jicama, hot pepper sauce, garlic powder, parsley, paprika, salt, and black pepper Mix until jicama cubes are evenly coated.
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Cook vegetables in the skillet for 5 minutes without disturbing. Flip and cook another 5 minutes undisturbed. Flip one last time and cook to desired crispness, about 3 minutes more.
Nutrition Facts (per serving)
160 | Calories |
4g | Fat |
30g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 160 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 84mg | 4% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 16g | 56% |
Total Sugars 7g | |
Protein 3g | 5% |
Vitamin C 89mg | 99% |
Calcium 44mg | 3% |
Iron 2mg | 12% |
Potassium 536mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.