Sugar Snap Peas with Fresno Peppers

There’s a little bit of heat added to the dish from the fresno pepper. It blends seamlessly into the sweetness of the shallots and the crunch of the sugar snap peas. The splash of Prosecco vinegar ties it all together. Quick, healthy and versatile. Enjoy!

Sugar Snap Peas with Fresno Pepper

I love this side. The prosecco vinegar gives it a great twist
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: American
Keyword: anoldiebutafoodie, basking ridge, bernardsville, fresno pepper, morris county, morristown, prosecco vinegar, shallots, somerset county, somerville, sugar snap peas
Servings: 2
Calories: 65kcal


  • 1 fresno pepper washed, seeded and diced
  • 1/2 lb fresh sugar snap peas washed and end trimmed
  • 1 shallot peeled and sliced
  • 1 splash olive oil
  • 1 tbsp prosecco vinegar


  • Wash produce and prepare as stated above
  • Heat oil in a pan
  • Add shallots and cook for two minutes on high heat
  • Add peppers and cook for another minute
  • Add sugar snap peas and saute on high heat for 5 minutes
  • Season if needed with salt
  • Toss in prosecco vinegar and cook for another minute


Calories: 65kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 269mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1308IU | Vitamin C: 77mg | Calcium: 49mg | Iron: 3mg
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