Five ingredient, 15-minute recipe! Colorful green beans and bell pepper are quickly cooked on the stovetop.
lb green beans, cut crosswise in half
medium yellow or red bell pepper, cut into 1/2-inch pieces
tablespoon vegetable oil
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
In 10-inch skillet, heat beans and water to boiling; reduce heat. Cover and cook about 5 minutes or until beans are crisp-tender; drain if necessary.
Add bell pepper and oil to beans in skillet. Increase heat to medium-high. Cook and stir about 2 minutes or until bell pepper is crisp-tender. Stir in marjoram.
To do ahead, wash and cut up green beans and bell pepper. Store airtight in refrigerator until needed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.