3/4 pound fresh green beans
1 medium yellow bell pepper
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon dried marjoram

Cut off ends of green beans and slice in half crosswise. Slice the bell pepper in half and remove seeds. Slice bell pepper into 1/4-inch slices and then cut into 1/2-inch pieces. Heat the water and beans to boiling in a nonstick skillet over high heat. Reduced heat, cover and simmer about 5 minutes or until tender. Drain excess water. Add the bell pepper and oil and heat over medium-high heat. Stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in marjoram and serve.

Makes 4-6 Servings
Serving Size: 6 ounces