Green Bean Tomato Anaheim Peppers
Bursting with vibrant colors and bold flavors, this Green Bean Tomato Anaheim Peppers recipe is a quick, healthy, and delicious way to liven up your next meal. Fresh green beans, juicy cherry tomatoes, and mild Anaheim peppers come together with aromatic garlic, earthy cumin, and smoky paprika for a perfectly seasoned medley. Lightly sautéed and finished with a gentle steam, the vegetables remain tender-crisp and irresistibly flavorful. Ready in just 35 minutes, this versatile side dish can be served alongside grilled proteins, rice, or crusty bread for a hearty and satisfying dinner. Garnish with fresh parsley for an extra pop of freshness and color! Perfect for busy weeknights or a vibrant addition to your table, this recipe is packed with wholesome ingredients and easy-to-follow steps.
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Recipe Information
Ingredients
- 400 grams green beans
- 2 medium Anaheim peppers
- 200 grams cherry tomatoes
- 2 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional for garnish)
- 3 tablespoons water
Instructions
Trim the ends of the green beans and cut them in half if they are very long. Rinse and drain.
Slice the Anaheim peppers lengthwise, remove the seeds and membranes, and cut them into thin strips.
Halve the cherry tomatoes if they are large. Mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the Anaheim peppers to the pan and sauté for 2–3 minutes until they start to soften.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the green beans to the pan and toss to combine with the peppers.
Sprinkle the ground cumin and paprika over the vegetables, stirring to evenly coat them in the spices.
Add 3 tablespoons of water to the pan. Cover with a lid and let the green beans cook for 5–7 minutes, stirring occasionally, until tender-crisp.
Remove the lid and stir in the cherry tomatoes. Season the dish with salt and black pepper to taste.
Cook for another 3–5 minutes, allowing the tomatoes to soften slightly while maintaining their shape.
Taste and adjust seasoning if needed. Transfer the dish to a serving platter and garnish with fresh parsley if desired.
Serve warm as a side dish or pair it with rice, grilled proteins, or crusty bread for a complete meal.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 24.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
