Chef Dopp's Cookbook: Green Beans w/ Colored Peppers

I had green beans and red peppers in my fridge and found this recipe and loved it!

1 bag (22 oz) frozen whole green beans

1 TBSP lemon juice

2 tsp Dijon mustard

1 TBSP chopped fresh or 1 teaspoon dried basil leaves

2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves

1 TBSP olive or vegetable oil

1 medium red bell pepper, cut into strips

1 medium yellow bell pepper, cut into strips

1/2 tsp salt

Freshly ground black pepper, if desired

In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
Serve warm with potatoes or any main dish you desire.

Green Beans w/ Colored Peppers