Sautéed Green Beans & Bell Pepper with Almonds & Mint

Sautéed Green Beans & Bell Pepper

with Almonds & Mint

15 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant duo of green beans and bell pepper—sautéed with garlic and crushed red pepper and finished with tangy vinegar—is a perfect accompaniment to any weeknight meal.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    180 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Sautéed Green Beans & Bell Pepper with Almonds & Mint
Title
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the mint leaves off the stems.

2 Cook the vegetables & serve your dish

In a large pan, (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced pepper and green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the smashed garlic cloves and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Carefully stir in the vinegar until the vegetables are coated. Taste, then season with salt and pepper if desired. Discard the smashed garlic cloves. Serve the cooked vegetables garnished with the almonds and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Sautéed Green Beans & Bell Pepper

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the mint leaves off the stems.

2 Cook the vegetables & serve your dish

In a large pan, (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced pepper and green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the smashed garlic cloves and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Carefully stir in the vinegar until the vegetables are coated. Taste, then season with salt and pepper if desired. Discard the smashed garlic cloves. Serve the cooked vegetables garnished with the almonds and mint leaves (tearing just before adding). Enjoy!

Browse Steps
1 of 2