Pair up green beans with yellow peppers for a very nutritious vegetable side dish. Seasoned with marjoram.

Ingredients:

3/4 pound fresh green beans 3
1 medium yellow bell pepper
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon dried marjoram

 

Directions

Cut off ends of green beans and slice in half crosswise. Slice the bell pepper in half and remove seeds. Slice bell pepper into 1/4-inch slices and then cut into 1/2-inch pieces.

Heat the water and beans to boiling in a nonstick skillet over high heat. Reduced heat, cover and simmer about 5 minutes or until tender. Drain excess water.

Add the bell pepper and oil and heat over medium-high heat. Stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in marjoram and serve.

Recipe makes 4 to 6 servings Green Beans and Yellow Peppers.

Nutrients per serving (6 ounces):
Calories: 54
Total fat: 4 grams
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 4 mg
Carbohydrate: 6 grams
Protein: 1 gram
Dietary fiber: 2 grams

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