Snap beans and set aside.
Remove the stem from cherry or grape tomatoes and cut in half.
Slice peppers lengthwise and remove seeds, then cut into thin strips.
Heat a heavy skillet to medium and add a splash of olive oil.
Add the beans and sauté for a minute.
Add the peppers and sauté until the just tender.
Add the tomatoes and a pinch of basil or oregano.
Sauté until beans are tender and serve with a sprinkle of parmesan cheese.
You can also add onion and or a bit of thinly sliced fennel. This is a catch all recipe that will help use the vegetables you have received. I am not much of a by the book cook and tend to gauge quantity on how many people are eating and doneness on personal preference. The cherry tomato/bean combo is a winner and I almost always add onion to this. The trick is again, not to over-cook these.
For the three of us I would use a big handful of beans and one Anaheim and probably half a bell pepper. I would add a small onion or half a large one; sliced thin, a half pint of tomatoes, and use half a bulb of fennel. Okay, that's a lie; I would try to use half a bulb and then use the whole thing trimming heavily.