Green Beans and Red Peppers Recipe

5 1 1
Publisher Photo

Green Beans and Red Peppers Recipe

Read Reviews
5 1 1
Publisher Photo
I believe that simple sides are best. These basic, but beautiful beans prove my theory correct!—Betty Ellis, Boaz, Alabama
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/3 pound fresh green beans, trimmed
  • 3 tablespoons chopped sweet red pepper
  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 1 tablespoon butter
  • Dash salt and pepper

Directions

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, in a small skillet, saute the red pepper, onion and garlic in butter until tender. Remove from the heat; sprinkle with salt and pepper. Drain beans and transfer to a serving dish. Add red pepper mixture and stir gently to coat. Yield: 2 servings.
Originally published as Green Beans with Red Pepper in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p190

Nutritional Facts

3/4 cup: 79 calories, 6g fat (4g saturated fat), 15mg cholesterol, 120mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1/3 pound fresh green beans, trimmed
  • 3 tablespoons chopped sweet red pepper
  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 1 tablespoon butter
  • Dash salt and pepper
  1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in a small skillet, saute the red pepper, onion and garlic in butter until tender. Remove from the heat; sprinkle with salt and pepper. Drain beans and transfer to a serving dish. Add red pepper mixture and stir gently to coat. Yield: 2 servings.
Originally published as Green Beans with Red Pepper in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p190

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abreendre User ID: 1799143 151762
Reviewed Oct. 18, 2013

"Simple and tasted like I fussed. Great side dish for a complicated meal."

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