Sugar Snap Peas-and-Red Bell Pepper Toss

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Ingredients

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

Preparation

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.

Note:

October 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note