Chile Corn and Peppers

chile corn And peppers - 21g Carbs

Yield: 4 Servings

From: Light And Easy Diabetes Cuisine


 * 1 Tsp 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 Tsp Hot Dried chile pepper
 * 1/4 Cup tarragon or white wine vinegar

In a Large, Non-Stick Skillet, Heat oil And Cook OnionUntil Translucent. Place Vegetables in Skillet And

Stir-Fry 2 Minutes. Stir in chile pepper And vinegar,Cooking Just Long Enough to Warm Through.

Nutrition Per Serving (1/4 of Recipe):
 * 96 Calories, 2g Fat, 6 mg Sodium, 3g Protein,
 * 21g Carbs, 0 mg Cholesterol

diabetic Exchanges: 1 Starch/Bread, 1 Vegetable

contributed by

 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]