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

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