Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
282
Calories
6g
Protein
15g
Fat
35g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tsp vegetable oil
- 1/2 cup onion, chopped
- 2 cup whole-kernel corn or
- 1 pack (10 oz)whole-kernel, thawed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 tsp hot dried chile pepper
- 1/4 cup tarragon vinegar or
- 1/4 cup white wine vinegar
- =
Directions
1
In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through. Food exchange per serving: 1 strach/bread exchange + 1 vegetable exchange cal: 96; cho: 0mg; car: 21g; pro: 3g; sod: 6mg; fat: 2g;
Recipe sourced from
fandom