- 2 teaspoons olive oil
- 12 ounces trimmed sugar snap peas
- 1 cup sliced yellow bell pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- calories 63
- fat 2.5 g
- satfat 0.4 g
- sodium 152 mg
How to Make It
Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add sugar snap peas; sauté 2 minutes. Add bell pepper; sauté 3 minutes or until crisp-tender. Sprinkle with salt and pepper.
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