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Sugar Snap Peas-and-Red Bell Pepper Toss

Sugar Snap Peas-and-Red Bell Pepper Toss

Southern Living OCTOBER 2007

  • Yield: Makes 6 to 8 servings
  • Cook time: 10 Minutes
  • Prep time: 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.

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