Corn and Red Bell Pepper Sauté

This is a super simple side dish that you'll probably already have the ingredients for and takes almost no time at all. 

Corn and Red Bell Pepper Sauté

serves 2

Cooking spray

1⅓  cups frozen corn, thawed

½ large bell pepper or 2 mini bell peppers, diced

½ tablespoon light margarine

Lowry’s Seasoned Pepper

1. Heat skillet over medium heat. Spray with cooking spray.

2. Add corn and chopped bell pepper to skillet. Cook until slightly browned, stirring often.

3. Add margarine and season with salt and seasoned pepper. Cook until margarine melts and vegetables are cooked warm. Serve immediately.

Nutrition:

    120 calories, 3g fat, 4g fiber, 20g carbs, 5g protein

    3 weight watchers points+