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  • Prep 10 min
  • Total 20 min
  • Servings 8
  • Pinterest
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Simplify! Chop bell peppers, jalapeño chili and herbs ahead of time and store in individual plastic food-storage bags in the refrigerator. MORE + LESS -

Ingredients

1
tablespoon butter or margarine
1
medium red bell pepper, coarsely chopped (1 cup)
1
medium green bell pepper, coarsely chopped (1 cup)
1
medium jalapeño chili, seeded and finely chopped
2
bags (1 lb each) frozen whole kernel corn
2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
cup chopped fresh cilantro

Steps

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  • 1
    In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
  • 2
    Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
230mg
7%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
13%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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