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Peppery Green Bean Medley

Yield 5 servings (serving size: 1 cup)
Strips of red and green bell pepper and rings of red onion streak these garlic-scented green beans with color.

Ingredients

  • 1 pound fresh green beans
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 small red bell pepper, seeded and cut into thin strips
  • 1 small green bell pepper, seeded and cut into thin strips
  • 1 red onion, sliced and separated into rings
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt

Nutrition Information

  • calories 63
  • caloriesfromfat 9 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.9 g
  • carbohydrate 13.6 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 77 mg
  • calcium 0.0 mg

How to Make It

  1. Wash beans; trim ends, and remove strings. Cut beans into 1-inch pieces, and set aside.

  2. Combine broth, ground red pepper, and garlic in a large nonstick skillet; bring to a boil over medium heat. Stir in beans; cover and cook 5 minutes. Add bell pepper strips and onion; cook, uncovered, 5 to 7 minutes or until crisp-tender, stirring often. Gently stir in black pepper and salt. Serve immediately.

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