Nut-Free Sauteed Green Beans with Red Peppers
Bright, vibrant, and irresistibly flavorful, this Nut-Free Sautéed Green Beans with Red Peppers recipe is the perfect side dish for any meal. Featuring crisp-tender green beans and sweet strips of red bell pepper, this dish is enhanced by the aromatic layers of garlic, oregano, and a tangy splash of fresh lemon juice. It's a nut-free, gluten-free, and dairy-free recipe that caters to a variety of dietary needs while celebrating wholesome ingredients. The quick cooking time—just 15 minutes—makes it an ideal option for busy weeknights, while its simple yet elegant presentation makes it equally fitting for holiday spreads. With a balance of sautéed char and light steaming, every bite offers exceptional texture and flavor. Pair this easy vegetable dish with grilled proteins, pasta, or grain bowls for a colorful, nutritious addition to your plate.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 1 large red bell pepper
- 2 tablespoons olive oil
- 3 large garlic cloves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried oregano
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
Wash and trim the green beans by removing the stem ends, and then cut them into approximately 2-inch pieces.
Core and thinly slice the red bell pepper into strips.
Peel and finely chop the garlic cloves.
Heat the olive oil in a large sauté pan over medium heat.
Once the oil is hot, add the chopped garlic and sauté for about 1 minute until fragrant, making sure not to burn it.
Add the sliced red bell pepper and sauté for 3-4 minutes, stirring often, until they start to soften.
Add the green beans to the pan, along with salt, black pepper, and dried oregano. Stir well to combine.
Pour the 2 tablespoons of water into the pan to help steam the green beans. Cover the pan with a lid and allow everything to cook for 5-7 minutes, stirring occasionally, until the green beans are tender but still crisp.
Remove the lid and increase the heat slightly. Sauté for another 2-3 minutes to evaporate any remaining water and to give the vegetables a slight char.
Remove from heat and drizzle with lemon juice. Stir to distribute the lemon juice evenly.
Taste and adjust seasoning if necessary. Serve immediately.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 22.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1471 mg | 31% | |
*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.
