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Green Beans with Colored Peppers (Crowd Size)

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By Betty Crocker Kitchens
Updated May 5, 2010
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Gently sauté a pretty medley of frozen green beans and fresh sweet pepper strips, accented with herbs and a spritz of lemon.

Green Beans with Colored Peppers (Crowd Size)

  • Prep Time 30 min
  • Total 30 min
  • Servings 18
  • Ingredients 10
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
  • Step 
    3
    Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
  • Step 
    4
    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

20 Calories
1g Total Fat
0g Protein
3g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
20
Calories from Fat
10
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
80mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
5%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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