Green Bean, Bell Pepper and Artichoke Sauté
This dish showcases fresh green beans and just-picked bell peppers. Serve it with couscous or orzo.
2 cups green beans, cut 1-inch long
1 red bell pepper, cut into 1-inch strips (about 1 cup)
½ cup water-packed artichoke hearts, drained and quartered
½ cup vegetable stock or water
¼ cup crumbled feta cheese
- Spray large nonstick skillet with cooking spray, and heat over medium-high heat. Add green beans and bell pepper strips. Season to taste with salt and pepper, and cook 5 minutes, stirring often, or until vegetables begin to soften.
- Add artichokes and stock, and cook 30 seconds, or until liquid is reduced to 2 Tbs. Remove from heat, and sprinkle with cheese. Serve warm.