Skewered marinated peppers and onions grill up nicely alongside beef tenderloins in this 35-minute dinner recipe. Serve with a green or grain salad for a complete meal. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, toss together sweet peppers, red onion, hoisin sauce, red wine and olive oil. Thread vegetables onto four 10-inch-long skewers (see Tip); set aside.

  • Trim fat from steaks. Sprinkle both sides of each steak with salt and pepper; rub in with your fingers. For a charcoal grill, place steaks and skewers on the rack of an uncovered grill directly over medium coals. Grill steak until desired doneness. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F). Grill skewers about 12 minutes or until vegetables are crisp-tender and lightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks and skewers on grill rack over heat. Cover and grill as above.)


Tip: If using wooden skewers, soak them in water for at least 30 minutes before using. Instead of using skewers, you can place the vegetables in a grill wok; place the grill wok on the grill rack and grill for 12 minutes, stirring once halfway through grilling time.

Nutrition Facts

284 calories; 11.5 g total fat; 3.3 g saturated fat; 76 mg cholesterol; 407 mg sodium. 754 mg potassium; 17.2 g carbohydrates; 2 g fiber; 8 g sugar; 27.1 g protein; 280 IU vitamin a iu; 258 mg vitamin c; 59 mcg folate; 54 mg calcium; 3 mg iron; 50 mg magnesium;