Best Green Beans And Red Peppers Recipes

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SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS



Szechuan Beef with Green Beans and Red Bell Peppers image

Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.

Provided by Erica Royster

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons cornstarch
salt and ground black pepper to taste
2 pounds flank steak, cut into 1-inch cubes
3 tablespoons peanut oil
1 small red onion, chopped
3 cloves garlic, minced
2 teaspoons ground ginger
1 cup reduced-sodium soy sauce
¾ cup brown sugar
3 tablespoons hoisin sauce
2 ½ cups frozen green beans, thawed
1 red bell pepper, sliced
½ teaspoon red pepper flakes

Steps:

  • Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
  • Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
  • Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
  • Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g

MARINATED GREEN BEANS AND ROASTED RED PEPPERS



Marinated Green Beans and Roasted Red Peppers image

Categories     Bean     Garlic     Vegetable     Side     Vegetarian     Buffet     Bell Pepper     Summer     Chill     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 to 14

Number Of Ingredients 6

3 large red bell peppers
2 pounds slender green beans, trimmed
3/4 cup olive oil
1/3 cup red wine vinegar
3 garlic cloves, minced
Lettuce leaves (optional)

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
  • Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
  • Line large bowl with lettuce leaves, if desired. Mound vegetables in center.

GREEN BEANS AND RED PEPPERS SAUTEED WITH GARLIC



Green Beans and Red Peppers Sauteed With Garlic image

Make and share this Green Beans and Red Peppers Sauteed With Garlic recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb green beans, trimmed
1 tablespoon olive oil
1 garlic clove, minced
1/2 sweet red pepper, cut into strips

Steps:

  • Trim beans.
  • Meanwhile bring a large pot of water to a rolling boil.
  • Add some salt, then dump in beans, as soon as the water comes back to a rolling boil, count 1 minute, then drain beans and rinse with cold water.
  • Heat olive oil in a frying pan and add garlic and red peppers.
  • Saute 5 minutes, or until peppers are tender and add beans.
  • cook, tossing, until heated through.
  • Place mixture in a mound on a big serving dish or platter and serve.

GREEN BEANS AND RED BELL PEPPERS WITH MARJORAM AND ALMONDS



Green Beans and Red Bell Peppers with Marjoram and Almonds image

Categories     Herb     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     High Fiber     Low Sodium     Almond     Green Bean     Bell Pepper     Fall     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 6

2 1/4 pounds green beans, ends trimmed
5 tablespoons butter
3 large red bell peppers, thinly sliced
1 large onion, thinly sliced
1/4 cup chopped fresh marjoram
3/4 cup sliced almonds, toasted

Steps:

  • Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.

GREEN BEANS WITH RED AND YELLOW PEPPERS



Green Beans With Red and Yellow Peppers image

Green beans are beautifully paired with colourful peppers and red onion, a feast for the eyes as well as the palate.

Provided by Hag chef

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb green beans, both ends removed
sea salt
1 red onion, large-diced
1/2 red pepper, large-diced
1/2 yellow pepper, large-diced
2 tablespoons extra virgin olive oil
fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees.
  • Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
  • Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
  • Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

Nutrition Facts : Calories 77.8, Fat 4.7, SaturatedFat 0.7, Sodium 5.7, Carbohydrate 8.8, Fiber 3.2, Sugar 2.3, Protein 1.8

SAUTEED GREEN BEANS, RED BELL PEPPERS AND PINE NUTS



Sauteed Green Beans, Red Bell Peppers and Pine Nuts image

The garlic and pine nuts enchance the flavour of this wonderful vegetable dish. The beans are tender and the red bell peppers add a nice color. I served this with chicken and rice.

Provided by heather in Ont

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 1/2 lbs green beans
1 1/2 tablespoons olive oil
2 medium red bell peppers, seeded,cut into 1/2 inch dice (2 cups)
3 tablespoons butter
2 cloves garlic, minced
1/2 cup toasted pine nuts

Steps:

  • Cook green beans in large pot of boiling salted water until crisp-tender about 4 minutes.
  • Drain; rinse with cold water to cool quickly and drain again.
  • Heat oil in skillet over medium high heat.
  • Add peppers; sauté until just tender, about 5 minutes Add butter to same skillet; melt.
  • Add garlic; suaté for approx.
  • 1 minute.
  • Add green beans and sauté until heated through about 5 minutes Mix in nuts; season with salt and pepper.

Nutrition Facts : Calories 203.6, Fat 17.1, SaturatedFat 4.7, Cholesterol 15.3, Sodium 49, Carbohydrate 12.3, Fiber 5.1, Sugar 3.7, Protein 4.1

GREEN BEANS AND RED PEPPERS



Green Beans and Red Peppers image

I believe that simple sides are best. These basic, but beautiful beans prove my theory correct!-Betty Ellis, Boaz, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1/3 pound fresh green beans, trimmed
3 tablespoons chopped sweet red pepper
1 green onion, thinly sliced
1 small garlic clove, minced
1 tablespoon butter
Dash salt and pepper

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, in a small skillet, saute the red pepper, onion and garlic in butter until tender. Remove from the heat; sprinkle with salt and pepper. Drain beans and transfer to a serving dish. Add red pepper mixture and stir gently to coat.

Nutrition Facts : Calories 79 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 120mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEANS AND RED PEPPERS



Green Beans and Red Peppers image

Green beans, red pepper, mustard. That's all it takes to get this side on the table in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 2

Number Of Ingredients 3

8 oz fresh green beans, broken into 2-inch pieces (2 cups)
1/2 medium red bell pepper, cut into 2x1/4-inch strips
1 tablespoon honey mustard

Steps:

  • In 1 1/2-quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until beans are crisp-tender; drain.
  • Stir bell pepper and honey mustard into beans.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 5 g, TransFat 0 g

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