12 ounces Sugar Snap Peas
1 Red Bell Pepper
2-3 TBSP Olive Oil
Salt, Pepper, Chili flakes (to taste)

Sugar snap peas are one of my favorite veggies.  I like mixing different vegetables together for more flavor without adding unnecessary calories, since as you know I save as many calories as possible to enjoy a proper dessert because I love to eat!  This time I added a red bell pepper not only for the bright color it brings to the dish but also because when you cook a red bell it brings an element of sweetness.  

Start by washing and prepping your veggies.  I like to snap the ends off the peas, but you don’t have to unless you want to.  Cut your bell pepper in half and cut out the seeds and stem.  Slice it so you have long skinny pieces that somewhat resemble the shape of the sugar snap peas.  

First cook the sliced bell pepper in a 10 inch skillet on medium/low to medium heat with 2 tablespoons of olive oil , a sprinkle of chili flakes, and salt and pepper for about 15 minutes or until the bell peppers are soft and begin to caramelize.  If you are a non-spicy person forego the chili flakes and use a little paprika instead.  Once cooked, push the bell pepper slices to one side of the skillet and add the sugar snap peas to the other side.  After about 5 minutes stir them both together, cook for an additional 3-5 minutes and it is ready to serve.  



Vegan, vegetarian, gluten free, diary free, keto, paleo, side dish.    


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