Peppers Braised with Herbs

Ingredients

• 9  basil sprigs divided
• 0.5 cup cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 1 large bell pepper green seeded cut into strips
• 1 teaspoon olive oil 
• 2  onions thinly sliced
• 1 large bell pepper red seeded cut into strips
• 0.3 teaspoon salt 
• 2  tomatoes peeled seeded coarsely chopped
• 1 large bell pepper yellow seeded cut into strips

Equipment

• frying pan

Directions

1. Coat a nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot.
2. Add onion, and cook 5 to 7 minutes or until tender, stirring often.
3. Add wine; cook 2 to 3 minutes. Stir in tomato, bell pepper strips, and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
4. Add broth and 1 mint sprig; cover and simmer 15 minutes.
5. Remove from heat, and allow to cool to room temperature.
6. Remove mint sprig, and discard.
7. Garnish with remaining mint sprigs.