Chile Corn And Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | t | Vegetable oil |
| 1/2 | c | Onion, chopped |
| 2 | c | Whole-kernel corn OR |
| 1 | 10 ozwhole-kernel thawed | |
| 1 | Red bell pepper, diced | |
| 1 | Green bell pepper, diced | |
| 1/2 | t | Hot dried chile pepper |
| 1/4 | c | Tarragon vinegar OR |
| 1/4 | c | White wine vinegar |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 206mg
Potassium: 323.2mg
Carbohydrates: 21.1g
Fiber: 3g
Sugar: 4.6g
Protein: 2.7g