Haricots Verts and Red Peppers with Almonds Recipe

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Haricots Verts and Red Peppers with Almonds
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  1. Preheat oven to 350°F.
  2. In a baking pan toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving bowl. Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.
  3. In a 4-quart kettle half filled with boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or about 6 minutes for regular green beans. Drain beans in a colander and transfer to bowl. Toss vegetables with almonds and salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.75 Kcal (388 kJ)
Calories from fat 58.98 Kcal
% Daily Value*
Total Fat 6.55g 10%
Sodium 6.82mg 0%
Potassium 147.02mg 3%
Total Carbs 6.4g 2%
Sugars 4.14g 17%
Dietary Fiber 2.61g 10%
Protein 1.9g 4%
Vitamin C 79.4mg 132%
Vitamin A 2mg 66%
Iron 34mg 189%
Calcium 29.6mg 3%
Amount Per 100 g
Calories 51.28 Kcal (215 kJ)
Calories from fat 32.61 Kcal
% Daily Value*
Total Fat 3.62g 10%
Sodium 3.77mg 0%
Potassium 81.28mg 3%
Total Carbs 3.54g 2%
Sugars 2.29g 17%
Dietary Fiber 1.44g 10%
Protein 1.05g 4%
Vitamin C 43.9mg 132%
Vitamin A 1.1mg 66%
Iron 18.8mg 189%
Calcium 16.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
  • 2

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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