1/2 c. red bell pepper strips
1 (16 oz.) can peas
1/4 c. orange juice
1/4 c. sliced green onions
2 tbsp. butter
2 tsp. cornstarch
1/4 tsp. dill weed

Saute red pepper in saucepan until smooth. Drain peas and reserve 1/4 cup liquid. Dissolve cornstarch in liquid; add orange juice and dill weed. Add to red pepper in saucepan. Cook, stirring constantly, until thickened and translucent. Add peas and green onions; heat through. Garnish with grated orange peel, if desired.