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Title: Chile Corn & Peppers
Categories: Diabetic Vegetable Side
Yield: 4 Servings
| 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; |
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
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