Green Beans and Crisp Bell Peppers

Serves 2

Notes from the Chef

There is nothing like the taste of fresh green beans. This version is made on top of the stove so you have more room for the main dish in your oven. The crunch is supplied from colored bell peppers. You may never go back to green bean casserole again!

You can use the color of the bell pepper to denote the season: orange for Thanksgiving, red for Christmas and Valentine’s day, jalapeno for Cinco de Mayo, purple for Hanukah, and yellow for Easter.

Ingredients

  • 1/2 pound fresh green beans, rinsed and trimmed
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 shallot or 4 scallions, sliced thinly
  • 1 medium bell pepper, sliced thinly
  • 1 clove garlic, minced

Preparation

  1. Blanch the beans for 2 minutes in enough water to boil freely.*
  2. Rinse the beans in cold water, then immediately place in a bowl of iced water to stop the cooking and set the color. Drain on paper towels.
  3. Heat the oil and butter in a large skillet. Add the shallot or scallions; cook for 1 minute. Add the beans and red pepper; cook for two minutes. Add the garlic; cook for 30 seconds more.
  4. Transfer beans and peppers to a plate, then top with Parmesan cheese if desired.

*Note: I use a tablespoon of sugar substitute and a teaspoon of salt in the water to give them a fresher taste.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Vegetable

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