Glazed Bell Peppers and Snow Peas (South Beach Phase 1)

Preparation time: 10-15 min Cooking time: 15-20 min Easy - for beginners Serves: 4


This is the side dish that I made to accompany the Coconut Chicken dish. It is a good match up in flavor.


  • 3 C snow peas, trimmed (Can use sugar snap peas)
  • 2 TBSP water
  • 1/3 C balsamic vinegar
  • 1 TSP sugar substitute (Splenda)
  • 1 TSP extra virgin olive oil
  • 1/2 large red bell pepper, cut into short strips
  • 1 clove minced garlic
  • 1/8 TSP salt
  • 1/8 TSP ground black pepper


Place the peas and water in a microwave safe bowl. Cover with plastic wrap and puncture wrap for ventilation. Cook on high for 5 min or until the peas are crisp-tender. Let sit for 3 minutes then stir. Drain.

In a small saucepan, bring the vinegar and sugar substitute and bring to a boil over a med-high heat. Cook and stir constantly for 3 min or until mixture is reduced to 2 TBSP. Remove from heat.

Warm the oil in a large non-stick skillet. Add the bell pepper and garlic—cook for 2 min or until pepper is crisp-tender. Add the peas, salt, black pepper, and vinegar glaze. Toss to mix.


Nutrition: Per Serving:

45 Calories 0 g fat 0 g saturated fat 2 g protein 9 g carbohydrate 2 g dietary fiber 0 mg cholesterol 80 mg sodium


Side  · Snow  · Peas  · Peppers  · Bell

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