Chile Corn & Peppers

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1/2 cup	31g / 1.1oz	Onion - chopped
2 cups	125g / 4.4oz	Whole-kernel corn or
1		Whole-kernel - thawed (10 oz)
1		Red bell pepper - diced (small)
1		Green bell pepper - diced (small)
1/2 teaspoon	2.5ml	Hot dried chile pepper
1/4 cup	59ml	Tarragon vinegar or
1/4 cup	59ml	White wine vinegar

Recipe Instructions

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

Source:
Light & Easy Diabetes Cuisine by Betty Marks

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