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Blistering the beans and peppers in a skillet gives them a nice charred taste without having to toss them on the grill or under the broiler. If you can’t find shishito peppers, try multicolored mini bell peppers instead.
Here’s another reason to snack on shishitos: According to some research, a serving of shishito peppers will contain up to 15 percent of the recommended daily intake of vitamin B6, a nutrient linked to easing symptoms such as depression, anxiety, and irritability. That’s good news if you suffer from frustrating PMS symptoms or other mood fluctuations. It’s also key for anyone who worries they might not be getting enough B vitamins in their diet.
Shishitos are usually mild, but every once in a while you get a firecracker. The surprise is all part of what makes this dish really fun.
The salt called for here is sprinkled on the beans and shishito peppers at the end, so it’s a great time to break out the fancy, flaky sea salt. The crystal texture will add an extra pop of crunch to the dish.
Blistered Green Beans & Shishito Peppers
- In a large sauté pan on high, heat oil. Add beans and peppers. Sauté until vegetables are blistered on all sides, about 6 minutes. Add garlic, lemon zest and pepper flakes and sauté until fragrant and garlic is lightly browned, about 2 minutes.
- Transfer mixture to a platter. Sprinkle with parsley, almonds and salt.
Make Ahead: Prep the veg and toasted almonds ahead of time and sauté right before serving.
From Clean Eating
- Serving Size ⅛ of recipe
- Calories 47
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 149 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 1 g
- Polyunsaturated Fat Content 1 g