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Pepperoni Vegetable Supper

Gadget.Cook's picture
  Bacon slices 2 , cut up
  Pepperoni 6 Ounce, sliced 1/8 inch thick
  Onion 1 Small, chopped
  Garlic clove 1 Small, minced
  Potatoes 2 Medium, peeled and cubed
  Italian cooking sauce 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  Zucchini 1 1⁄2 Cup (24 tbs), cut into julienne strips
  Frozen cut green beans 1 Cup (16 tbs)

In wok cook bacon over medium-high heat till crisp; drain, reserving drippings in wok.
Set bacon aside.
Stir-fry pepperoni, onion, and garlic in reserved drippings till onion is tender but not.
brown; drain off excess fat.
Add potatoes; stir-fry for 3 minutes.
Stir in cooking sauce and water; cover and simmer for 20 minutes.
Stir in zucchini and beans; cover and simmer 20 minutes longer or till vegetables are tender.
To serve, sprinkle with reserved bacon.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
5 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 839

% Daily Value*

Total Fat 93 g143.4%

Saturated Fat 33.6 g168%

Trans Fat 0 g

Cholesterol 160.9 mg53.6%

Sodium 4256.6 mg177.4%

Total Carbohydrates 152 g50.6%

Dietary Fiber 21.8 g87.4%

Sugars 54.2 g

Protein 61 g121.7%

Vitamin A 17.7% Vitamin C 191.3%

Calcium 23.1% Iron 52.2%

*Based on a 2000 Calorie diet


Pepperoni Vegetable Supper Recipe