Split the pepper in half and remove the core, seeds and thick internal ribs.

Remove ribs from liquid, cut off strings and set aside.

Remove short ribs from casserole, and set aside.

Remove ribs from pan, and reduce heat to medium.

Remove seeds and ribs from pepper and cut into thin strips.

Remove the chicken and ribs from the stock and allow them to cool.

Remove ribs to a baking sheet and simmer sauce until thick.

Remove the seeds and white ribs from inside the pepper.

Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.

Cut peppers in half lengthwise and remove core and ribs.