Haricots Verts and Red Peppers

• 2 red bell peppers
• 1 tablespoon olive oil, divided
• 3/4 pound haricots verts (French thin green beans)

1. Preheat oven to 350 degrees.
2. Cut bell peppers into 2-inch-long strips.
3. In a 12-inch heavy skillet heat the oil over moderate heat until hot but not smoking and cook the peppers, stirring frequently, until crisp-tender, about 12 minutes.
4. Transfer cooked peppers to a serving bowl.
5. In a 4-quart kettle 1/2 filled with boiling salted water cook beans until crisp-tender, about 3 minutes.
6. Drain beans in a colander and transfer to bowl.
7. Toss haricots verts and peppers with salt and pepper to taste.

red bell peppers, olive oil, haricots verts

Taken from www.foodnetwork.com/recipes/haricots-verts-and-red-peppers.html (may not work)