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Chile Corn & Peppers Recipe
Serves: 4
Keywords: Diabetic, Side, Dishes, recipe, recipes, Chile Corn & Peppers Recipe
Ingredients
1
ts
Vegetable oil;
½
c
Onion; chopped
2
c
Whole-kernel corn OR;
1
pk
(10 oz)whole-kernel; thawed
1
sm
Red bell pepper; diced
1
sm
Green bell pepper; diced
½
ts
Hot dried chile pepper;
¼
c
Tarragon vinegar OR;
¼
c
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