Wax Beans with Bell Peppers and Lemon Recipe | @Atkins

Wax Beans with Bell Peppers and Lemon Recipe


Atkins Wax Beans with Bell Peppers and Lemon
3.9g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.4g

Protein

3g

Fat

2.6g

Fiber

52.6cal

Calories

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INGREDIENTS

  • 12 oz Wax Beans
  • 0 2/3 tbsp Butter
  • 2 tsp Extra Virgin Olive Oil
  • 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
  • 0 1/2 tsp Salt
  • 1 tbsp Lemon Peel
  • 2 tsp Fresh Lemon Juice
  • 0 1/8 tsp Black Pepper
  • 5 leaves Basil

DIRECTIONS

This yellow, red and green dish makes the most of summer's bounty. Serve it with any simply prepared meat, poultry or fish dish.

  1. Bring a medium pot of salted water to a boil. Add wax beans and simmer until just tender, about 3 minutes. Drain; plunge beans into a large bowl of cold water to stop the cooking. Drain again.
  2. Core and de-seed the bell pepper then cut into 1-inch squares.  Zest the lemon.  Set aside.
  3. Heat butter and oil in a large skillet over high heat. Add bell peppers and sauté until wilted, about 4 minutes. Add beans, salt, lemon zest, lemon juice and pepper; sauté until beans are crisp-tender and lightly browned, about 4 minutes. Serve hot topped with basil leaves.

This recipe was created for Atkins by Courtney Thorne-Smith.

Cooking Tip

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