Simplify! Chop bell peppers, jalapeño chili and herbs ahead of time and store in individual plastic food-storage bags in the refrigerator.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 4 g, TransFat 0 g
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