Spicy Jalapeno And Red Bell Peppers
|Jalapeno peppers||2 , ribs and seeds scraped out and cut into thin strips|
|Red bell peppers||3 , seeded and sliced into thin strips|
|Non fat chicken broth||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced scallions||2 Tablespoon|
|Dried rosemary leaves||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
Place the jalapeno peppers and the red bell peppers in a microwave-safe container.
Add the chicken broth.
Seal with vented plastic wrap and microwave on high for 2 minutes.
Microwave for five minutes.
Let stand for 2 minutes.
Combine lemon juice, vinegar, garlic, scallions, rosemary, and mustard.
Drain the peppers and add them to the lemon juice mixture.
Cover and marinate in the refrigerator for at least 45 minutes.