Cook green beans in boiling salted water to cover 8 to 10 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain.
Sauté sliced red bell pepper in 2 tablespoons hot oil in a large skillet over medium heat 5 minutes or until crisp-tender; add minced garlic, and sauté 2 more minutes. Add green beans; sprinkle with 1 teaspoon Creole seasoning, and cook, stirring constantly, until vegetable mixture is thoroughly heated.
Note: For testing purposes only, we used Tony Chachere's Creole Seasoning.