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Prep 30min
Total30min
Servings18
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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
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Steps
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.
2
Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
3
Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
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.
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Next time, try making these peppers with dill instead of the thyme.
Bell peppers have lots of beautiful color, sweet flavor and vitamin C. They also contain a good amount of vitamin A and some minerals.
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