Green Beans with Blue Cheese and Roasted Peppers
Elevate your side dish game with this vibrant recipe for Green Beans with Blue Cheese and Roasted Peppers! Crisp-tender green beans are paired with smoky-sweet roasted red peppers and tossed in a fragrant sauté of garlic and olive oil. The dish is then finished with crumbles of tangy blue cheese and a bright splash of lemon juice for a perfect balance of flavors. Optional toasted walnuts add a delightful crunch, making this dish an elegant addition to any meal. Quick to prepare in just 35 minutes, this recipe is as visually stunning as it is flavorful, ideal for weeknight dinners or holiday feasts. Serve warm or at room temperature for a versatile, crowd-pleasing side that’s bursting with texture and taste. Perfect keywords include “green bean side dish,” “blue cheese recipe,” and “roasted pepper salad.”
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Recipe Information
Ingredients
- 500 grams green beans
- 2 red bell peppers
- 100 grams blue cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
- 50 grams walnuts (optional)
Instructions
Preheat your oven to 220°C (430°F).
Wash and pat dry the red bell peppers. Place them on a baking sheet and roast in the oven for 10-15 minutes, turning occasionally, until the skins are blistered and charred.
While the peppers are roasting, trim the ends of the green beans and set them aside.
Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap. Let them steam for 5-10 minutes to loosen the skins.
In a large pot, bring water to a boil. Add the green beans and blanch them for 3-4 minutes. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and pat dry after a few minutes.
Peel the skins off the roasted peppers, remove the seeds, and slice them into thin strips.
In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and sauté them in the oil for 1-2 minutes until fragrant.
Add the blanched green beans and roasted pepper strips to the skillet. Season with salt and black pepper, and toss to coat evenly. Cook for 2-3 minutes until heated through.
Transfer the green beans and peppers to a serving dish. Crumble the blue cheese over the top and drizzle with lemon juice.
If desired, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, then sprinkle them over the dish for added crunch and flavor.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 27.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 802 mg | 62% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2123 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
