Instructions: 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.

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