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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. sugar snap peas (trimmed)
- 1 red bell pepper (large, seeded and cut julienne)
- 1 Tbsp. butter
- 4 Tbsp. fresh mint (chopped)
- 1/4 tsp. black pepper
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Directions
- Simmer peas in water in large saucepan until almost tender, 5 minutes; add red pepper to pan, cover and cook 2-3 minutes longer. Drain; keep warm. Melt butter in large saucepan; add mint and saute 2 minutes; add peas and red pepper to butter; toss well, season with black pepper and serve immediately.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium30mg1% |
| Potassium530mg15% |
| Protein7g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A70% |
| Vitamin C290% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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