Substitute 1 lb. trimmed green beans for the slender French beans.
Melt butter in a large Dutch oven over medium-high heat. Add green beans, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.
Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.
Sugar Snap Peas-and-Red Bell Pepper Toss: Substitute 1 lb. trimmed sugar snap peas for green beans. Proceed as directed.
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