Prep 10 mins
Cook 5 mins
- 2 teaspoons olive oil
- 12 ounces sugar snap peas, trimmed
- 1 cup yellow bell pepper, sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Heat a skillet over medium high heat and add the oil. Saute beans for about 2 minutes.
- Add bell pepper and saute until crisp-tender, about 3 minutes more.
- Season with salt and pepper.