Green Beans with Bacon and Red Bell Pepper
- 6 bacon slices, coarsely chopped
- 1 pound green beans, trimmed, cut in half
- 1 large red bell pepper, cut lengthwise into thin strips
- 1/2 cup canned low-salt chicken broth
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.