Green Beans with Peppers and Herbs

Prep Time: 30 min
Total Time: 30 min
Makes: 18 servings (1/2 cup each)


1 bag (22 oz) frozen whole green beans
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1 tablespoon olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 teaspoon salt
Freshly ground black pepper, if desired


1. In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
2. Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
3. Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
4. Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.

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