Yield
2 servings.

How to Make It

Step 1

Cut peppers in half lengthwise through stems. Remove and discard seeds and membrane. If desired, set 2 pepper halves with stems aside, and reserve a third half for another use. Remove and discard stems from remaining 3 pepper halves; slice pepper halves into thin strips.

Step 2

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add pepper strips and onion; saute 4 minutes. Add chicken broth and remaining ingredients; saute 2 minutes. If desired, spoon pepper mixture evenly into reserved pepper halves.

Cooking Light Light Cooking for Two

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