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Popeye’s Skillet

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Popeye’s Skillet

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Course: Lunch
Cuisine: American
Keyword: Bean Salad, bell peppers, dairy free, spinach, vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 462kcal


  • 1 medium bell pepper, orange
  • 2 tablespoon olive oil
  • 1 clove garlic
  • 1/2 medium tomato, red
  • 4 stalk green onion
  • 1/2 cup Peas, green, raw
  • 15 ounce navy beans, canned
  • 15 ounce black beans, canned
  • 1/2 medium lemon
  • 1/8 cup orange juice
  • 4 cup spinach
  • 1 tablespoon mint, fresh
  • 1/2 tablespoon basil, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground

Serve With

  • 4 slice whole wheat baguette


  • Chop pepper.  Add olive oil and heat a large skillet over medium heat, add peppers and sliced garlic; cook and stir for 3-4 minutes. Add tomatoes, sliced green onions, and peas to skillet. Cook 3 minutes, until tomatoes begin to soften. Add beans, heat through.
  • Add juice of lemon and orange juice, cook 1-2 minutes. Remove from heat. Chop spinach and add to skillet with mint and basil.  Toss with bean mixture.  Season with salt and pepper.
  • Serve with baguette.
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Calories: 462kcal | Carbohydrates: 77g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Sodium: 1322mg | Fiber: 19g | Sugar: 4g

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