Green Beans with Peppers Recipe

Green Beans with Peppers Recipe
Green Beans with Peppers Recipe photo by Taste of Home
Publisher Photo

Green Beans with Peppers Recipe

Be the first to add a review
Publisher Photo
Our Test Kitchen concocted this festive-looking side dish that's a snap to make for a holiday dinner or an everyday meal.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 pounds fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 2 medium sweet red peppers, finely chopped (about 2 cups)
  • 1 small onion, finely chopped
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender.
In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat. Yield: 12 servings (3/4 cup each).
Originally published as Green Beans with Peppers in Light & Tasty October/November 2003, p6

Nutritional Facts

3/4 cup: 52 calories, 2g fat (0 saturated fat), 0 cholesterol, 153mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 2 pounds fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 2 medium sweet red peppers, finely chopped (about 2 cups)
  • 1 small onion, finely chopped
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender.
  2. In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat. Yield: 12 servings (3/4 cup each).
Originally published as Green Beans with Peppers in Light & Tasty October/November 2003, p6

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreen Beans with Peppers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review