| 1 | 1: undiluted |
| 2 | cut peppers in half lengthwise through stems. |
| 3 | Remove and discard seeds and membranes. |
| 4 | If desired, set 2 pepper halves with stems aside, and reserve a third half for another use. |
| 5 | Remove and discard stems from remaining 3 pepper halves; slice pepper halves into thin strips. |
| 6 | coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. |
| 7 | Add pepper strips and onion; saute 4 minutes. |
| 8 | Add chicken broth and remaining ingredients; saute 2 minutes. |
| 9 | If desired, spoon pepper mixture evenly into reserved pepper halves. |
| 10 | per serving: |
| 11 | cals - 45 16%ff fat - .8g carb - 9.2g |
