Fresh Peppers Green Beans Recipes

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ROASTED GREEN BEANS WITH PEPPERS AND ONIONS



Roasted Green Beans With Peppers and Onions image

I love roasting green beans because they get a rich, carmelized flavor and also keep their color and crunch

Provided by CookingONTheSide

Categories     Onions

Time 53m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 6

1 lb green beans (frozen or fresh, ends trimmed)
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup balsamic vinaigrette
1/2 cup shredded low-moisture part-skim mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • Toss vegetables with dressing in large roasting pan.
  • Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
  • Sprinkle with cheese.
  • Bake an additional 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 47.6, Fat 0.2, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 11.1, Fiber 3.6, Sugar 3, Protein 2.1

GREEN BEANS WITH COLORED PEPPERS (CROWD SIZE)



Green Beans with Colored Peppers (Crowd Size) image

Gently sauté a pretty medley of frozen green beans and fresh sweet pepper strips, accented with herbs and a spritz of lemon.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 18

Number Of Ingredients 10

1 bag (22 oz) frozen whole green beans
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1 tablespoon olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 teaspoon salt
Freshly ground black pepper, if desired

Steps:

  • In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
  • Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
  • Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
  • Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.

Nutrition Facts : Calories 20, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 1 g, TransFat 0 g

GREEN BEANS IN RED PEPPER SAUCE



Green Beans in Red Pepper Sauce image

For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 pound fresh green beans, trimmed
1/2 cup roasted sweet red peppers
1/4 cup sliced almonds
2 tablespoons olive oil
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 garlic cloves, halved
1/2 teaspoon salt

Steps:

  • Place beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 2-4 minutes. Drain. Pulse remaining ingredients in a food processor until smooth. Toss with beans.

Nutrition Facts : Calories 95 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

STIR FRIED GREEN BEANS AND PEPPERS



Stir Fried Green Beans and Peppers image

From "The Wisdom of the Chinese Kitchen" and adapted to my family's liking. Easy and quick.

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

8 ounces fresh green beans, raw
1 bell peppers, any color or 1 cup bell pepper, mixed colors
1 teaspoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon sugar

Steps:

  • Wash beans and dry thoroughly. Use fresh green beans- the longer the better for presentation. Traditionally long beans are used.
  • Trim beans at each end and slice pepper into strips equal to the size of the beans.
  • In a hot wok or skillet add oil and beans and stir fry for 1 minute.
  • Add 1/4 cup hot water. Cover and cook on high for 3 minutes.
  • Add bell pepper strips and re-cover cooking for 1 minute.
  • Add salt and sugar and stir to combine.
  • Serve immediately.

Nutrition Facts : Calories 34.5, Fat 1.2, SaturatedFat 0.2, Sodium 149.7, Carbohydrate 5.7, Fiber 2.4, Sugar 1.8, Protein 1.3

SAUTEED GREEN BEANS WITH GARLIC AND PEPPER



Sauteed Green Beans with Garlic and Pepper image

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, grated or minced
1 pound fresh green beans, ends trimmed
Kosher salt and freshly cracked black pepper
1/2 cup chicken stock
Juice from 1/2 lemon

Steps:

  • Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
  • Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

GREEN BEANS WITH PEPPERS



Green Beans with Peppers image

This festive-looking side dish is a snap to make for a holiday menus or an everyday meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 52 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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