Green Beans and Red Peppers
Take a break from high-cal green bean casserole with this bright and Christmas-y green bean side dish.
2 red sweet peppers, seeded and cut in strips
½ stick butter
1 tablespoon lemon juice
1 teaspoon dried lemon zest
3 cans, 15 ounces each, whole green beans, drained
½ stick butter (optional)
Sunflower “nuts” (optional)
Cook pepper strips until crisp-tender in melted butter with the lemon juice and lemon
zest. Do not brown. Fold in green beans, cover and heat through. For an extra buttery dish, add in the second half stick of butter until it melts. Stir and serve. Sprinkle with sunflower nuts if you wish. Serves 6 to 8.
See more of Janet Groene’s shortcut recipes for the RV galley at