1. Trim the leaves and coarse stem ends from the broccoli. Cut the stems into 3/4- inch pieces and the florets into 1-inch pieces.
2. Bring about 1 inch of lightly salted water to a boil in a 3-quart saucepan. Add the broccoli and cook, covered, for about 5 minutes, or until it is crisp-tender.
3. Meanwhile, melt the butter in a 6-inch skillet. Add the green onions and the sweet red pepper and cook, uncovered, over moderately low heat about 5 minutes, or until soft.
4. Remove the skillet from the heat. Add the lemon rind, lemon juice, salt, and pepper. Drain the broccoli in a colander, put it into a serving dish, and toss it with the green - onion-red-pepper mixture.