Chile Corn and Peppers Recipe

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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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.