I gave Green Beans And Peppers a parmesan crunch that makes this low carb side the one everyone steals, keep scrolling.

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I freaking love these Parmesan Green Beans & Peppers. I’m obsessed with the snap of 1 lb fresh green beans, trimmed and the pop of sweet crunch from 1 small red bell pepper, thinly sliced.

Green Beans And Peppers hit that spot where simple meets bold, and I never shut up about them at dinner. The parmesan makes them sing without trying too hard.

But it’s not fancy or precious. Just real, bright, salty, a little sharp.

I crave this as a Green Vegetable Recipes Side Dishes pick or when I want dinner to taste less boring. Room, so good.

Ingredients

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Fresh green beans: crisp crunch and bright color, basically the fresh backbone of the dish.
Red bell pepper: sweet pop of color and juicy contrast, it’s pretty and tasty.
Olive oil: silky mouthfeel and healthy fat, it helps everything glide together.
Unsalted butter: adds a cozy richness and slight nuttiness, basically comfort in fat form.
Garlic: punchy aroma and savory kick, you’ll smell it before you taste it.
Parmesan cheese: salty, nutty finish and a bit of umami, it makes things cling.
Kosher salt: brings out the real flavors, don’t skip it if you want balance.
Black pepper: mild heat and sharpness, it wakes up the whole dish.
Red pepper flakes: optional spice that adds a little daring warmth, if you like heat.
Lemon juice: optional bright zip that cuts richness, it’s like sunlight on the palate.
Fresh parsley: herbaceous freshness and color, basically a cheerful finishing touch.

Ingredient Quantities

1 lb fresh green beans, trimmed

1 small red bell pepper, thinly sliced

2 tbsp olive oil

1 tbsp unsalted butter

2 cloves garlic, minced

1/3 cup freshly grated Parmesan cheese

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes, optional

1 tbsp fresh lemon juice, optional

2 tbsp chopped fresh parsley, optional

How to Make this

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1. Bring a large pot of salted water to a rolling boil, add 1 lb trimmed green beans and cook 3 to 4 minutes until bright green and just tender, then immediately drain and plunge into a bowl of ice water to stop cooking.

2. While beans chill, thinly slice 1 small red bell pepper and mince 2 cloves garlic.

3. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat until the butter foams, then add the sliced red pepper and sauté 3 to 4 minutes until softened and a little charred at the edges.

4. Push peppers to the side, add the minced garlic and cook about 30 seconds, don’t let it burn or it’ll get bitter.

5. Drain the green beans from the ice bath and pat dry with paper towels, then add them to the skillet and toss to combine with the peppers and garlic, cooking another 2 minutes to reheat and get a little color.

6. Sprinkle in 1/3 cup freshly grated Parmesan cheese and toss quickly so it melts and clings to the beans, add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust seasoning.

7. If you like heat, add 1/4 tsp red pepper flakes now, toss again so everything is evenly coated.

8. Finish with 1 tbsp fresh lemon juice for brightness if using, and stir in 2 tbsp chopped fresh parsley for color and freshness, then remove from heat.

9. Transfer to a serving dish, sprinkle a little extra Parmesan if you want, serve warm as the best low carb, family friendly side dish.

10. Leftovers keep well covered in the fridge for 2 to 3 days, reheat gently in a skillet so the cheese doesn’t clump.

Equipment Needed

1. Large pot for boiling the beans, filled with salted water
2. Colander to drain the beans quickly
3. Large bowl for an ice bath to stop cooking the beans
4. Large skillet for sautéing the peppers and beans
5. Tongs or a slotted spoon to move and toss the beans in the skillet
6. Chef’s knife for trimming beans and thinly slicing the pepper (you might get a nick if not careful)
7. Cutting board for prep
8. Microplane or box grater for freshly grated Parmesan
9. Paper towels to pat the beans dry before adding to the skillet

FAQ

Q: Can I use frozen green beans instead of fresh?

A: Yes, but thaw and pat them dry first so they dont steam in the pan. Cook a little longer until they brown a bit, because frozen ones start softer.

Q: How can I make this dairy free or vegan?

A: Swap the butter for extra olive oil and use a vegan Parmesan or nutritional yeast for a cheesy flavor. Add the vegan cheese at the end off the heat so it melts slightly.

Q: Can I prep this ahead of time?

A: Totally. Trim the beans and slice the pepper up to a day ahead and store them in the fridge. Cook right before serving for best texture, or cook fully then reheat gently if you must.

Q: What if I dont have a red pepper?

A: Use a yellow or orange bell pepper, or thinly sliced shallot for a different but tasty flavor. The bell pepper adds sweetness, so adjust salt to taste.

Q: How should I store and reheat leftovers?

A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium-low heat with a splash of water or olive oil so they dont dry out, or microwave briefly.

Q: Any tips to make the beans more flavorful and crisp?

A: Blanch beans in boiling salted water for 2 minutes then shock in ice water before sautéing to keep color and crispness. Finish with lemon juice and fresh parsley for brightness, and add red pepper flakes if you want a little kick.

Parmesan Green Beans & Peppers Recipe Substitutions and Variations

Green beans: swap for asparagus spears, broccolini, or trimmed sugar snap peas — they cook the same and keep a nice bite.
Red bell pepper: use yellow or orange bell pepper, or jarred roasted red peppers (drain them well) for a sweeter, softer texture.
Olive oil / unsalted butter: replace with avocado oil or melted ghee, or just use all butter if you want richer flavor.
Parmesan cheese: try Pecorino Romano for sharper tang, grated Asiago, or nutritional yeast for a dairy free version.

Pro Tips

1) Don’t skip the ice bath and dry the beans really well. If even a little water sticks to them the cheese can seize up and get clumpy when you toss it in the pan. Pat them with paper towels or spin them in a salad spinner so they’re almost bone dry.

2) Grate the Parmesan fresh and fine. Pre-grated stuff melts weird and can get grainy. Also add the cheese off the heat for a few seconds, then give it a quick toss on low so it melts into a creamy coating instead of forming lumps.

3) Keep an eye on the garlic. It only needs about 20 to 30 seconds once the pan’s hot. Burnt garlic tastes bitter and will ruin the whole dish. If your pan seems too hot, pull it off for a second before adding the garlic.

4) For more flavor let the peppers get a little char on the edges before you move them around. It adds sweetness and depth. And if you’re saving leftovers, reheat gently in a skillet with a splash of olive oil so the cheese loosens up again and doesn’t turn rubbery.

Parmesan Green Beans & Peppers Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I gave Green Beans And Peppers a parmesan crunch that makes this low carb side the one everyone steals, keep scrolling.

Servings

servings

Calories

175

kcal

Equipment: 1. Large pot for boiling the beans, filled with salted water
2. Colander to drain the beans quickly
3. Large bowl for an ice bath to stop cooking the beans
4. Large skillet for sautéing the peppers and beans
5. Tongs or a slotted spoon to move and toss the beans in the skillet
6. Chef’s knife for trimming beans and thinly slicing the pepper (you might get a nick if not careful)
7. Cutting board for prep
8. Microplane or box grater for freshly grated Parmesan
9. Paper towels to pat the beans dry before adding to the skillet

Ingredients

1 lb fresh green beans, trimmed
1 small red bell pepper, thinly sliced
2 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
1/3 cup freshly grated Parmesan cheese
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes, optional
1 tbsp fresh lemon juice, optional
2 tbsp chopped fresh parsley, optional

Directions

Bring a large pot of salted water to a rolling boil, add 1 lb trimmed green beans and cook 3 to 4 minutes until bright green and just tender, then immediately drain and plunge into a bowl of ice water to stop cooking.
While beans chill, thinly slice 1 small red bell pepper and mince 2 cloves garlic.
Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat until the butter foams, then add the sliced red pepper and sauté 3 to 4 minutes until softened and a little charred at the edges.
Push peppers to the side, add the minced garlic and cook about 30 seconds, don’t let it burn or it’ll get bitter.
Drain the green beans from the ice bath and pat dry with paper towels, then add them to the skillet and toss to combine with the peppers and garlic, cooking another 2 minutes to reheat and get a little color.
Sprinkle in 1/3 cup freshly grated Parmesan cheese and toss quickly so it melts and clings to the beans, add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust seasoning.
If you like heat, add 1/4 tsp red pepper flakes now, toss again so everything is evenly coated.
Finish with 1 tbsp fresh lemon juice for brightness if using, and stir in 2 tbsp chopped fresh parsley for color and freshness, then remove from heat.
Transfer to a serving dish, sprinkle a little extra Parmesan if you want, serve warm as the best low carb, family friendly side dish.
Leftovers keep well covered in the fridge for 2 to 3 days, reheat gently in a skillet so the cheese doesn’t clump.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.