Halve peppers lengthwise; slice into thin strips.

In large nonstick skillet, heat oil over high heat; cook peppers, stirring, for 2 minutes or until slightly softened. Reduce heat to medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes or until vegetables are tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle green onion over top.

Per Serving: about 50 calories, 1 g protein, 3 g fat, 7 g carbohydrate,

Canadian Living Test Kitchen, in "Veggie Pleasures"

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