Sugar Snap Peas-and-Red Bell Pepper Toss

Southern Living
Makes 6 to 8 servings


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2 tablespoons butter
1 pound trimmed sugar snap peas
1 red bell pepper, cut into thin strips
3 shallots, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon ground red pepper


Prep: 10 Minutes
Cook: 10 Minutes

1. Melt butter in a large Dutch oven over medium-high heat. Add peas, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.

2. Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and peas are crisp-tender.

Created date

September 2007