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Chile Corn and Peppers Recipe

Looking for something a little spicy and hot? Tired of the same old food during the cold winter months.
Try this quick and easy recipe and pair with a crisp salad and low carb bread. Not only does this recipe taste good it is also heart healthy.
As a diabetic you have to watch what you eat and peppers are know to help your heart. Be sure to season this recipe to your taste


Chile Corn and Peppers

Yield: 4 Servings


1 tsp olive oil
1/2 cup finely chopped onion
1 tsp minced garlic
2 cups fresh whole-kernel corn,
or 1 (10 oz) package whole-kernel corn, thawed
1 small red bell pepper, diced
1 small celery stalk, chopped finely
1 small green bell pepper, diced
1/2 tsp hot dried chile pepper, remove seeds to tone down heat
1/4 cup tarragon or white wine vinegar

In a large, non-stick skillet, heat oil and cook onion
until translucent. Place all vegetables and garlic 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

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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