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A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering.
Add the red bell pepper and carrots and cook, stirring occasionally, until slightly softened, about 3–4 minutes.
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