- Boiling water
- 1/2 pound [227 g] sugar peas
- 2 tablespoons [30 mL] butter
- 2 large sweet red peppers, cubed
- 1 yellow pepper, cubed
- 2 cups [500 mL] sliced mushrooms
- 2 tablespoons [30 mL] chicken broth
- Salt and pepper, to taste
|
- Into a large casserole filled with boiling water, boil sweet peas for 30 seconds; drain.
- Cool peas under cold running water; drain.
- Over medium-high heat, melt butter.
- Add red and yellow peppers cubes, drained sweet peas and mushrooms; stir until well coated with butter.
- Pour in chicken broth; salt and pepper.
- Cover and reheat for 2 minutes.
|
