To save time, chop bell peppers, jalapeno chili and herbs ahead of time and store in individual plastic food-storage bags in the refrigerator.
Prep Time:10 min
Start to Finish:20 min
tablespoon butter or margarine
medium red bell pepper, coarsely chopped (1 cup)
medium green bell pepper, coarsely chopped (1 cup)
medium jalapeno chili, seeded and finely chopped
bags (1 lb each) frozen whole kernel corn
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
cup chopped fresh cilantro
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.
Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.
1 Serving: Calories 130 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 4g); Protein 3g Percent Daily Value*: Vitamin A 30%; Vitamin C 45%; Calcium 0%; Iron 4%
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