Heat the oil in a large skillet or wok set over medium-high. Add the bell pepper, carrot, garlic and ginger and cook 1 minute. Add the snap peas, teriyaki sauce and pepper and cook 2 minutes more, until the peas are hot.
Note: To blanch the snap peas, plunge them in a large pot of boiling water 1 minute. Drain well, cool in ice-cold water, and drain well again.