Serves: 6
Total Calories: 225

2 medium green bell peppers, cut into 1-inch squares
2 medium red bell peppers, cut into 1-inch squares
1 tablespoon olive oil
2 tablespoons water
Fresh ground pepper
1/2 teaspoon dried basil
2 cups precooked (1 cup uncooked) rice, hot

1. In a large skillet over medium heat, heat oil. Add peppers and saute for 3 to 5 minutes, stirring frequently.

2. Add water and pepper continue sauteing for 4 to 5 minutes or until peppers are tender. Stir in basil and remove from heat.

3. Spread rice over a serving platter, spoon peppers and liquid on top, and serve.

EXCHANGES
1 Starch
1 Vegetable

NUTRITION FACTS
Calories 110
Calories from Fat 23
Total Fat 3 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 3 milligrams
Total Carbohydrate 20 grams
Dietary Fiber 2 grams
Sugars 2 grams
Protein 2 grams

Nutritional Facts:

Serves: 6
Total Calories: 225
Calories from Fat: 25

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Artichokes Parmesan
Asparagus With Vinaigrette
Broccoli With Lemon-Butter Sauce
Carrots Marsala
Chinese Asparagus
Creamed Spinach
Creole Eggplant
Dill-Flavored Carrots
Green Beans With Garlic And Onion
Herb-Broiled Tomatoes
Mushroom Cassoulets
Sauted Sweet Peppers
Sherried Peppers With Bean Sprouts
Snow Peas With Sesame Seeds
Squash And Tomato Cassoulet
Tangy Green Beans
Vegetable Confetti
Vegetable-Stuffed Yellow Squash
Zucchini And Onion Kabobs
Zucchini Sauté