Sugar Snap Peas and Peppers

2 T. olive oil
2 shallots, peeled and sliced
1 lb. sugar snap peas, cleaned
1 red pepper, cored and thinly sliced
1 yellow pepper, cored and thinly sliced
1 orange pepper, cored and thinly sliced
1 tsp. salt
1/2 tsp. black pepper

Heat oil in skillet and cook shallots and sugar peas for 2 minutes. Add the
peppers and salt and pepper; saute for 3-4 minutes. Serve at once. Serves
6-8.