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Oven Baked Parmesan Green Beans

1 pound fresh green beans, washed and trimmed
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
½ teaspoon paprika

Preheat the oven to 375°. Line a baking sheet with parchment paper. In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat. Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes. Cool slightly before serving.

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Recipes

Garlic and Olive Oil Sautéed Green Beans

1 pound green beans, ends popped or chopped off
2 tsp olive oil
2 garlic cloves, minced
salt & pepper

Prepare green beans and bring a pot of water to a boil. Allow green beans to boil for 4-5 minutes, ensuring they don’t change color and lose their crispness. Drain green beans and add to an ice bath. Drain and set aside until ready to sauté. Heat a sauce pan or skillet on medium heat with olive oil for at least 3 minutes. Add garlic and cook for 60 seconds. Add green beans and cook for 3-5 minutes. Season with salt & pepper.

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Recipes

Quinoa Stuffed Bell Peppers

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. baby spinach
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa
3 large carrots, grated (1½ cups)
1½ cups grated pepper Jack cheese, divided
4 large bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving

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Oven Baked Parmesan Green Beans

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