By muncheechee on September 22, 2011
"I tweaked an oven-baked casserole to make a fast skillet dinner and the results were so yummy I had to post the recipe here for safe keeping. The original recipe called for a green pepper. I used a poblano pepper since that's what I had on hand and it lent a slightly spicy note to the dish. Use bell pepper if you don't want this a little spicy."
Serving Size: 1 (300 g)
Servings Per Recipe: 4