To make quick work of seeding a bell pepper, try this technique: Set the pepper on your cutting board, stem side up. Slice off the four "sides," which will fall away to leave the stem, membranes, and seeds standing. Discard stem, membranes, and seeds, and cut the pepper pieces into strips.

Recipe by Cooking Light June 2005


Recipe Summary

4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)


Ingredient Checklist


Instructions Checklist
  • Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and sauté 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.


Nutrition Facts

267 calories; calories from fat 26%; fat 7.8g; saturated fat 2g; mono fat 2.4g; poly fat 2g; protein 39.4g; carbohydrates 8.7g; fiber 1.9g; cholesterol 161mg; iron 2.8mg; sodium 609mg; calcium 40mg.