Stir-Fried Green Beans and Peppers

Serves: 4
Total Calories: 43


1/2 pound green beans, cut crosswise in half
1 medium yellow or red bell pepper, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 teaspoons chopped fresh or marjoram or 1/2 teaspoon dried marjoram leaves


1. Heat 1/4 cup of water and beans to boiling in a 10-inch skillet over high heat. Reduce heat. Cover and simmer about 5 minutes or until beans are tender drain any remaining liquid. (It's important to drain off any remaining water from the skillet after cooking the beans to keep the stir-fry crisp. For ease, pour beans into a strainer or colander and then return them to the skillet.)

2. Add bell pepper and oil to the beans in the skillet. Increase heat to medium-high. Stir-fry about 2 minutes, until bell pepper is crisp-tender. Stir in marjoram.

wing it!
In a festive mood? Use 1 small yellow and 1 small red bell pepper, cut into 1/2-inch pieces, for extra color.

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 43
Calories from Fat: 30

This Stir-Fried Green Beans and Peppers recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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