Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow bell pepper, cored, seeded, and thinly sliced
  • 1 small red bell pepper, cored, seeded, and thinly sliced
  • 1 small green, orange, or purple bell pepper, cored, seeded, and thinly sliced
  • 1 large onion, cut into thin wedges
  • 1 clove garlic, minced
  • 1/4 teaspoon salt


Directions

  1. Heat the oil in a large non-stick skillet over medium-high heat until very hot. Add the peppers and onion; stir-fry 3 minutes.
  2. Add the garlic; continue to stir-fry 2 to 3 minutes longer, or until the vegetables are crisp-tender. Sprinkle with salt.

Notes:

2g dietary fiber and 5g sugars.


Recipe Yield: Makes about 2 cups (4 servings)

Nutritional Information Per Serving:

Calories: 74
Fat: 4 grams
Sodium: 149 milligrams
Protein: 1 grams
Carbohydrates: 11 grams

Diabetic Exchanges

2 Vegetable, 1/2 Fat



Book Title: The New Family Cookbook For People with Diabetes

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