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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 medium-size sweet red pepper |
1 medium-size sweet yellow pepper |
1 medium-size green pepper |
olive oil-flavored vegetable cooking spray |
1/2 cup onion strips |
1 tablespoon canned low-sodium chicken broth, undiluted |
1/2 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon dried thyme |
Directions:
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.
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.
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