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Chile Corn & Peppers

Source of Recipe

Diabetic Newsletter - e-mail
Chile Corn & Peppers
Exchanges
Makes: 4 Servings

- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 cups fresh whole-kernel corn...OR...1 (10 oz.) package whole-kernel corn, thawed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 teaspoon hot dried chile pepper
- 1/4 cup tarragon or white wine vinegar

In a large, non-stick skillet, heat oil and cook onion until translucent. Place vegetables in skillet and stir-fry 2 minutes. Stir in chile pepper and vinegar, cooking just long enough to warm through.

1/4 of recipe equals: Calories: 96, Fat: 2 g, Sodium: 6 mg, Protein: 3 g, Carbohydrate: 21 g, Cholesterol: 0 mg ++++ Exchanges: 1 Starch, 1 Vegetable