Southern Living OCTOBER 2007
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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