Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.6 Kcal (287 kJ) | ||
| Calories from fat | 0.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 161.6mg | 7% | |
| Potassium | 420.64mg | 9% | |
| Total Carbs | 14.46g | 5% | |
| Sugars | 8.16g | 33% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 202.8mg | 338% | |
| Iron | 0.1mg | 0% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 30.21 Kcal (126 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 71.16mg | 7% | |
| Potassium | 185.23mg | 9% | |
| Total Carbs | 6.37g | 5% | |
| Sugars | 3.6g | 33% | |
| Dietary Fiber | 1.93g | 18% | |
| Protein | 1.03g | 5% | |
| Vitamin C | 89.3mg | 338% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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