In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.