Green Beans with Roasted Pepper and Toasted Hazelnuts

Makes: 4 servings at 76o each. Prep Time: 15 minutes. Broil: 11 minutes. Cook: about 10 minutes.
Makes 4
Prep 15 m
Cook 10 m
Broil 11 m



  1. 1 of 5 Spear garlic on fork. To make dressing, use fork with garlic to stir together peanut oil, vinegar, salt and pepper in small bowl; leave garlic in dressing.
  2. 2 of 5 Heat broiler. Place pepper halves on baking sheet.
  3. 3 of 5 Broil pepper halves about 6 inches from heat for about 11 minutes or until charred all over, turning as needed. Place pepper halves in paper bag; let cool. Remove peppers from bag. Peel off blackened skin and discard. Cut peppers into a medium-size dice; set aside.
  4. 4 of 5 Bring large saucepan of lightly salted water to boiling. Add green beans; return water to boiling and cook until crisp-tender, about 10 minutes. Drain beans well in colander; transfer to paper toweling and pat dry.
  5. 5 of 5 Place beans in medium-size bowl. Remove garlic from dressing and discard garlic. Add dressing, diced red pepper and hazelnuts to green beans in the bowl; toss to mix well and coat all ingredients evenly with dressing.
Nutrition Information for Green Beans with Roasted Pepper and Toasted Hazelnuts
Servings Per Recipe: 4
Per Serving: 20 g Fat, total, 12 g carb., 0 mg chol., 223 kcal cal., 4 g pro., 149 mg sodium, 5 g fiber, 3 g sat. fat