Gotta admit I've never stuffed a snow pea, but it sounds like a good idea.
And as much as "Martha" urged *me* to de-bone something, anything, I resisted! As long as more and more commercial places and local butchers are making turduckens, I can't foresee "needing to know" de-boning techniques for my own use in any other venue, lol.
My young butcher did tell me it was the very first "pop quiz" they had in butcher school.
And good on you. Those bones impart a deeper flavor to the cooked meat. As well as come in very handy to make a broth.