Diabetic Recipes
Sautéed Corn and Red Peppers
(makes 8 servings)
| 1 | tablespoon (15 ml) olive oil |
| 1 | large onion, chopped |
| 2 | large red bell peppers, seeded and chopped |
| 4 | cups (660 g) fresh corn kernels, cut from 8 medium ears of corn |
| 1/4 | teaspoon (1.25 ml) crushed dried thyme |
| 1/4 | cup (15 g) chopped parsley (optional) |
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper. Cook, stirring, until onion is soft, about 5 minutes.
- Stir in corn and thyme. Continue to cook, stirring, until corn is crisp-tender, about 3 minutes. If using, stir in parsley and serve hot.
| Per serving: | 102 calories (21% calories from fat), 3 g protein, 3 g total fat (0.4 g saturated fat), 20 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 13 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1 bread/starch, 1 vegetable) |
