Charred Sweet Pepper Potato Chowder

1. Coat a 4-qt Dutch oven with non stick cooking spray, heat over medium-high heat. Add peppers; coat with cooking spray. Cook, uncovered, 15 minutes or until charred, stirring frequently. 2. Stir in Potatoes and broth. Bring to boiling, reduce heat. Simmer, covered, 12 minutes or until potatoes are very tender. 3. Coarsely mash soup with a potato masher. Add milk and cayenne pepper. Heat through. 4. Remove from heat; stir in butter and parsley. Season to taste with salt and pepper. Top with bacon and Greek yogurt, if desired.