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Prep 15min
Total15min
Servings4
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Ingredients
1/2
lb green beans, cut crosswise in half
1/4
cup water
1
medium yellow or red bell pepper, cut into 1/2-inch pieces
1
tablespoon vegetable oil
2
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
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Steps
1
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.
2
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.
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To do ahead, wash and cut up green beans and bell pepper. Store airtight in refrigerator until needed.
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