Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
This recipe made a delicious healthy dinner. Thank you!
Allergic to bell peppers any suggestions for a substitute?
What can I substitute for bell peppers I’m very allergic?!
I think many things would work, eg, broccoli florets, sliced zucchini or butternut or acorn squash might be good
Will make again. Added garlic powder and extra soy sauce.
How many servings does this make? Would like to see recommended servings listed.
I think two cups is considered one serving
I make this so often since finding it. It’s delicious and so easy!
Nice comment. This recipe sounds scrumptious, I’m planning to make it for dinner tonight! The only changes I’m thinking of making is substituting the soy sauce for coconut aminos (don’t use any soy products anymore), coconut sugar for the regular sugar, and I don’t have sugar snap peas, so maybe asparagus pieces or carrots. Can’t wait! Thank you for the healthy (not just “stating it”) recipe!
Bland. Will not repeat.