Creamy Pepper, Tomato & Spinach With Peanut Butter

From: Julie3551

On Jun 22, 2008

Using peanut butter to make the sauce makes this recipe special. I omitted the red pepper, personal preference. It was a hit with all age groups at an extended family dinner. Thank you, ~Rita~. I cooked this for the Chic Chefs during Zaar World Tour 4.

From: Karen & Angel

On May 27, 2007

I liked this! Very rich and creamy, without all the unhealthy fats in cream. The flavors were nice, and I LOVED the texture of the finished recipe. Would be great as a veggie stirfry over rice. We ate it as a side-- I loved it, hubby just liked it.

From: Chef #184530

On Jan 29, 2007

I was tempted to add curry powder and some other spices but stuck with the recipe, and we enjoyed it very much. The only change I made was to up the red pepper flakes to half a teaspoon - next time I'll use more - and I added salt. We had it on jasmine rice. My SO rates it a five!

From: Sharon123

On Sep 9, 2006

I came home from work, hot, exhausted and famished! This came together quick and was just what I wanted-vegetables with a creamy sauce! Thank you Rita!