Diabetic Kitchen Diary

A low-carb, low-saturated-fat dish crafted for diabetes-friendly meals.

Ingredients

• 1 small red onion, sliced thinly
• 2 lb sweet mini peppers, sliced into thin rings or strips
• 2-3 cloves garlic, minced (optional)
• Olive oil for sautéing
• Dried thyme, about 1 tsp
• Salt and pepper to taste
• A touch of chili oil for heat or a spoonful of Gochujang for a deeper, savory kick

Method

• Sauté the onion: Heat olive oil in a large pan over medium heat. Add the sliced red onion and cook until it softens and begins to caramelize slightly (about 5-7 minutes).
• Add the peppers: Toss in the sweet mini peppers. Cook, stirring occasionally, until they soften but still retain some texture, about 10-12 minutes. You want them to become tender and lightly caramelized without losing their vibrant color.
• Season: Add the minced garlic (if using) and the dried thyme, stirring until fragrant. Season with salt and pepper to taste. If you want to add some heat or umami, stir in a touch of chili oil.

Notes

Makes 4 servings as a side dish. About 14g of net carbs and 1g saturated fat per serving.