1 sm. red pepper (about 4 oz.), seeded and cut into 1 inch pieces
1 tbsp. olive oil
1 med. garlic clove (1/10 oz.), peeled
1 lg. leek (about 6 oz.), washed well and cut into 1 inch lengths
1 (10 oz.) pkg. frozen peas, thawed
1/2 c. water
1 tsp. sugar
1/8 tsp. freshly ground black pepper
2 tbsp. unsalted butter

Process the red pepper until coarsely chopped, about 8 pulses. Heat the oil in a large skillet over moderate heat. Add peppers and cook, stirring, for about 5 minutes. Drop the garlic through the feed tube with the metal blade in place and the motor running and process until finely chopped, about 5 seconds. Add the leek and process until coarsely chopped, about 8 pulses.

Preheat the oven to 350 degrees. Add the garlic and leeks to the skillet and cook, stirring, for 1 minute. Stir in the peas, water, sugar, and black pepper; bring to the boil. Cover; reduce the heat and cook 5 minutes. Stir in the butter and transfer to a heat-proof casserole. Bake, uncovered, in the center of the preheated oven for 15 to 20 minutes, stirring once. Makes 6 servings (about 3 1/2 ounces).