Green Beans with Colored Peppers

By SaraB

Ingredients

• 1 22 oz bag frozen whole green beans
• 1 Tbs lemon juice
• 2 tsp Dijon mujstard
• 1 Tbs chopped fresh or 1 tsp dried basil leaves
• 2 tsp chopped fresh or 3/4 tsp dried thyme leaves
• 1 Tbs olive or vegetable oil
• 1 medium red bell pepper, cut into strips
• 1 medium yellow bell pepper, cut into strips
• 1/2 tsp salt
• freshly ground black pepper

Details

Servings 18

Preparation

Step 1

1. In 12-inch skillet, cook green beans 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 6-8 minutes, stirring frequently, just until tender.

4. Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2-3 minutes, stirring frequently. Sprinkle with freshly ground pepper.

20 calories per serving, 1g fat, 80 mg sodium, 1g fiber.