Snow Peas & Red Peppers

I love including Christmas colors in our meals whenever possible throughout the month of December. Red and green pancakes look a little off to me, but the kids love them! Fortunately, it’s easy to get those colors naturally with fresh produce. A bowl of sliced strawberries and kiwi may not be very seasonal, but it sure looks festive.

Snow Peas & Red Peppers is one of our favorite festive Christmas side dishes. It tastes great, has a wonderful, crispy texture and comes together so fast. It’s perfect all month long…and any other time of year too!

Snow Peas & Red Peppers

  • 1 lb. fresh snow peas
  • 1 large red pepper
  • 4 cloves garlic
  • 2 T. butter
  • 2 T. olive oil
  • 1 t. salt
  • 1/2 t. pepper

Wash and trim snow peas. Place in a small pot and cover with water. Bring to a boil, cover, reduce heat and steam for 5 minutes. While the snow peas steam, slice red pepper into thin strips. Mince garlic. Drain snow peas and rinse in cold water. Combine the snow peas, red pepper and garlic and refrigerate until using.

Heat butter and olive oil in a skillet. Add vegetables and salt and pepper. Cook for 3-5 minutes, stirring frequently, until garlic is tender and vegetables are heated through.

You can make this an even faster dish to prepare by using a bag of frozen snow peas. Skip the washing, trimming and steaming and just saute thawed snow peas with the red pepper and garlic.

Stop by Food + Heat for the side dish installment of the Bloggy Progressive Dinner

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