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Nutrition Facts

Serving Size 1 (144g)

Recipe makes 4 servings

Calories 54
Calories from Fat 21 (39%)
Amount Per Serving %DV
Total Fat 2.4g 3%
Saturated Fat 0.4g 1%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 59mg 2%
Potassium 347mg 9%
Total Carbohydrate 8.3g 2%
Dietary Fiber 1.0g 4%
Sugars 2.5g
Protein 1.2g 2%

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Chilli Pumpkin Topper - for Baked Potatoes

Recipe #389017 | 25 min | 10 min prep | add private note
Wendys Kitchen

By: Wendys Kitchen
Sep 8, 2009

Always on the lookout forsomething yummy to put onto baked potatoes for an easy weeknight meal. This is from the Victorian Government on their website for healthy eating.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oil in saucepan and add onion, pumpkin, and capsicum.
  2. 2
    Stir-fry for 2 minutes.
  3. 3
    Stir in sweet chilli sauce and water.
  4. 4
    Cover and cook gently 10 minutes. Season with pepper.
  5. 5
    Serve over a split baked potato.

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