Herbed pepper medley
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Sweet red pepper |
| 1 | medium | Sweet yellow pepper |
| 1 | medium | Green pepper |
| Olive oil-flavored cooking spray | ||
| ½ | cup | Onion strips |
| 1 | tablespoon | Canned low-sodium chicken broth, undiluted |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Dried thyme |
Directions
Cut peppers in half lengthwise through stems. Remove and discard seeds and membranes. 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.
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.
MC Formatting by taillon@...
Per Serving: Cals - 45 16%ff, Fat - .8g, Carb - 9.2g.
Recipe by: Weight Watchers - Jan/Feb '97 Posted to EAT-L Digest 23 Feb 97 by The Taillons <taillon@...> on Feb 22, 1997.
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