Chile corn and peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil; |
| ½ | cup | Onion; chopped |
| 2 | cups | Whole-kernel corn OR; |
| 1 | pack | (10 oz)whole-kernel; thawed |
| 1 | small | Red bell pepper; diced |
| 1 | small | Green bell pepper; diced |
| ½ | teaspoon | Hot dried chile pepper; |
| ¼ | cup | Tarragon vinegar OR; |
| ¼ | cup | White wine vinegar; |
Directions
In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through. Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR: 21g; PRO: 3g; SOD: 6mg; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File