1 medium onion, chopped
5 c. reduced sodium chicken broth
1/4 tsp. black pepper
1/8 tsp ground red pepper (cayenne)
1/2 c snipped fresh Italian parsley
To roast peppers cut them in half,remove seeds and white membrane. Place cut side down in baking dish and place in readied broiler for 15 - 20 minutes, until skins turn black. Remove from oven and put peppers in a plastic resealable bag, let stand for 15 minutes. Remove from bag and let cool before peeling off the skins. They should be easy to remove by simply peeling up where they are charred. After peeling, chop red peppers.