12 minutes
Cook Time
15 minutes
4 to 6
Cooking Level


  • 2 Pure Flavor® Red Sweet Bell Peppers
  • ½ lb fresh green beans (to yield 3 ½ cups) canned/frozen equivalent
  • ½ tbsp olive oil
  • ½ tsp salt
  • 1 tbsp balsamic vinegar
  • ground black pepper, to taste


Step 1

Wash whole peppers and place over flame on grill or gas range (can be carefully broiled on middle rack in oven).

Step 2

Turn peppers often to char or blacken most of the skin. This will also cook the peppers on the inside.

Step 3

When soft & blackened, place in zip-lock bag or heavy brown paper bag and close. If using brown bag, wrap in heavy towel.

Step 4

Allow peppers to cool to a warm, easy to handle temperature. Taking one out at a time, use the back of the knife to remove skin.

Step 5

Split open the pepper, remove all inner veins and seeds. Cut the roasted pepper into short strips and set aside.

Step 6

Wash and remove stem of green beans.

Step 7

Bring water to a rolling boil and steam green beans for 3 to 4 minutes, or until tender and bright green. Remove and place in serving bowl.

Step 8

Toss with red pepper strips and season with olive oil, balsamic vinegar, salt and pepper.

Step 9

Serve Immediately.

Pro Tip

If using frozen or canned beans instead, skip steaming instructions and follow package directions.