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In a covered large saucepan, cook peas and onions and red pepper in a small amount of boiling water for about 5 minutes or until crisp-tender. Drain well. Transfer to a medium bowl; set aside.
Heat oil in the same pan. Add mushrooms; cook for about 5 minutes or until tender, stirring occasionally. Stir in dill, salt and pepper. Return pea mixture to saucepan; heat through.