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Chile Corn and Peppers

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Description Edit

Contributed by Healthy Recipes For diabetic Friends Y-Group

  • From: Light and Easy Diabetes Cuisine
  • Yield: 4 Servings

Ingredients Edit

Directions Edit

  1. In a large, non-stick skillet, heat oil and cook onion until translucent.
  2. Place vegetables in skillet and stir-fry 2 minutes.
  3. Stir in chile pepper and vinegar, cooking just long enough to warm through.

Nutritional information Edit

Per Serving (¼ of recipe):

  • 96 calories | 2g fat | 6 mg sodium | 3g protein | 21g carbs | 0 mg cholesterol
  • Diabetic exchanges: 1 starch/bread, 1 vegetable

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