• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chile Corn and Peppers

  • Recipe Submitted by on

Category: Side Dishes, Vegetables, Diabetic

 Ingredients List

  • 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;

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