Servings – 4-5
This recipe is fine for all stages of the program – if you are in the continued stage or maintenance, you could substitute coloured peppers for the green bell peppers using an equal amount.
Ingredients
- 3 cups whole green beans (the beans can be left whole or you can cut them to bite sized pieces, whichever you prefer)
- 1 Tbsp. lemon juice
- 2 tsp. dijon mustard
- 1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
- 2 tsp. chopped fresh or ¾ tsp. dried thyme leaves
- 1 Tbsp. olive oil (if you want to cut back on the oil, use cooking spray or purchase a spray bottle that you can add your own oil to, pump to pressurize and spray the pan lightly)
- 2 green peppers cut into strips
- ½ tsp. salt
- Freshly ground black pepper to taste
Directions
- Steam or boil green beans until cooked but still firm.
- Drain the water if boiled and set aside for use later in the recipe.
- Meanwhile in small bowl, mix lemon juice, mustard, basil and thyme and set aside for use as a dressing for the beans and peppers..
- Add oil to a frying pan heat over medium-high heat.
- Add bell peppers to the frying pan and cook 6 to 8 minutes, stirring frequently, just until tender.
- Add green beans and lemon mixture to peppers in the frying pan or throw everything into a large bowl and toss everything together to coat the vegetables.
- Sprinkle with salt and pepper to taste and continue to cook 2 to 3 minutes, stirring frequently.
Great as a side dish with chicken or fish.