2 tsp. oil
1 c. (4 oz.) ready cut sweet red peppers
1 1/2 c. (4 oz.) ready cut sugar snap peas
1/2 c. frozen corn kernels
1/2 tsp. chili powder
1/2 tsp. salt
2 tsp. cider vinegar
1 tsp. sugar

Heat oil in medium size skillet over medium heat. Add peppers; cover and cook about 7 minutes. Add sugar, snap peas, corn, chili powder and salt. Cover and cook about 5 minutes or until the peas are tender. Remove skillet from heat. Stir in vinegar and sugar.