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 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.

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

Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group