Sugar Snap Peas-and-Red Bell Pepper Toss
Yield: 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
- 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.
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