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Chile Corn & Peppers

Ingredients:

1 tsp vegetable oil
1/2 cup onion, chopped
2 cup whole-kernel corn or
1 package (10 oz)whole-kernel, thawed
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 tsp hot dried chile pepper
1/4 cup tarragon vinegar or
1/4 cup 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

Servings: 4

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