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Green Beans with Red Peppers
SUBMITTED BY:
Chris Kallies
"'Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash,' says Chris Kallies of Oldsmar, Florida. 'Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute.'"
RECIPE RATING:
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(5)
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PREP TIME
5 Min
COOK TIME
5 Min
READY IN
10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/4 pound fresh green beans, trimmed
1/2 cup julienned sweet red pepper
1/2 teaspoon olive oil or canola oil
1 teaspoon balsamic vinegar
1/8 teaspoon dried basil
1/8 teaspoon pepper
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DIRECTIONS
In a nonstick skillet coated with nonstick cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
FOOTNOTE
Nutritional Analysis: One serving (2/3 cup) equals 79 calories, 3 g fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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REVIEWS
Reviewed on Jan. 31, 2008 by
Mercedes
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Mercedes
Jan. 31, 2008
Very good, very easy. Found the beans a bit crunchy - will cook them a bit before adding the red peppers next time.
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1 user found this review helpful
Very good, very easy. Found the beans a bit crunchy - will cook them a bit before adding the...
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Reviewed on Dec. 24, 2006 by Debbie
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Debbie
Dec. 24, 2006
This is a beautiful dish for Christmas. They were a little spicier than I expected...others liked the spice of them, but I would cut the pepper in half next time. But you can't beat the presentation for a Christmas dinner!
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1 user found this review helpful
This is a beautiful dish for Christmas. They were a little spicier than I expected...others...
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Reviewed on Oct. 19, 2006 by
TRACIBEAR
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TRACIBEAR
Oct. 19, 2006
This was really good and made a very nice presentation! To reduce fat, I cut the oil in half and used a little 'I Can't Believe It's Not Butter' spray in its place . I will be making this again.
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1 user found this review helpful
This was really good and made a very nice presentation! To reduce fat, I cut the oil in half...
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Reviewed on Aug. 9, 2008 by
michiganfoodie
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michiganfoodie
Aug. 9, 2008
This is a very nice and colorful dish. I cooked the green beans in boiling water for about 7 minutes first to make sure they were tender. I used fresh purple basil, that I bought at the farmers market instead of dried basil. Very easy to make.
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0 users found this review helpful
This is a very nice and colorful dish. I cooked the green beans in boiling water for about 7...
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Green Beans with Red Peppers
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