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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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