Cooking Recipe Chile Corn & Peppers
Recipe Ingredients
1 ts
Vegetable oil;
1/2 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
1/2 ts
Hot dried chile pepper;
1/4 c
Tarragon vinegar OR;
1/4 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